Chefs & Operators Meet Demand For More Whole Grains With US-Grown Rice
Chefs and operators are finding more ways to use brown rice as whole grains become more mainstream on the menu. USA Rice research shows brown rice has increased by 35% on menus since 2006 and continues to rise in popularity among diners and foodservice professionals. The U.S. Department of Agriculture’s (USDA) MyPlate healthy eating campaign encourages consumers to make at least half their grains whole, raising awareness of healthful eating habits at home and when dining out. …