interesting info.

I like brown rice, but my husband and son don't, so I cook a bunch in my Instant Pot and freeze in individual portions.

I've frozen avocado to use in guacamole without much success - but I forget how useful it could be for other uses.

Anything with fat that could go rancid, not just nuts but whole grain flours, is best frozen if not used quickly.

but if you live in a hot, dry climate it's easier to let them dry out (at certain times of the year the morning sun falls on my kitchen counter, and will dry small tomatoes and mushrooms in a couple of days. I sometimes take the tomatoes outside during the day to speed up the drying.) It's the old-fashioned way to preserve them. Once dried, they'll keep for months. Of course, you need temperatures in the upper nineties and humidity in the low teens for this to work.

They get a weird texture in the freezing and thawing process. It's rather subtle, and a of people wouldn't even notice or be bothered by it, but I am. Uncooked rice lasts forever, and takes almost no time to cook.

I grow basil and make a lot of pesto. Pine nuts are expensive at the store, so I get the big bag at Costco and keep it in the freezer. When I need pine nuts, I take out what I need and use them without defrosting.