Chefs use grains as a pop of texture, a base of nutty flavor and for creamy comfort
How do you make a menu item more craveable for 2020? Make it crispy.
The proliferation last year of crispy chicken sandwiches made it clear that diners want some crunch with their lunch. And that has also been true for grains that move into the center of the plate. When healthy menu stalwart grains like quinoa and farro get puffed up they can serve as a counterpoint to roasted ingredients, beautifully cooked fish, pureed herbs and more.
But grains also serve as that solid bass note or backup player, playing host to both proteins and vegetables.
Here's a look at four ways chefs are elevating grains.
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