Arlington, VA — 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.
As an essential ingredient in a variety of popular cuisines, one cup of brown rice equals two of the three recommended whole grain servings, helping chefs and operators meet the government’s nutritional guidelines and offer better-for-you options without sacrificing flavor. In a recent USA Rice survey of over 500 chefs and operators, more than half reported that brown rice is an easy solution to providing healthy menu options that appeal to customers’ tastes. In addition to brown rice, foodservice professionals are adding a unique element to dishes with whole grain colored rices like wild rice, U.S. black japonica and U.S. aromatic red rice.
The Whole Grains Council, a nonprofit consumer advocacy group, confirms whole grains are trending upward in foodservice. Popular chains and independent restaurants are expanding their menus to capture this rising customer base, including:
· Will’s Fargo Dining House and Saloon, CA—menus roasted rack of lamb with California wild rice.
· B. Good, Regional Chain—offers a premium veggie burger made with brown rice and bulgur.
· Chipotle, National Chain—provides brown rice as an option with all burritos and bowls.
· Friendly Toast, MA & NH—serves only brown rice in their signature stir-fry and beans & rice dishes.
“Whole grain rice is a naturally nutritious food that allows foodservice professionals to show their creativity on the menu, and also helps diners get the health benefits that whole grains provide,” said Anne Banville, Vice President of Domestic Promotion for USA Rice. “A versatile and cost-effective ingredient, chefs and operators can create countless brown rice dishes that are global, healthful and on-trend.”
Brown rice is a 100-percent whole grain food that’s comprised of 15 vitamins and minerals, including B-vitamins, iron, phytonutrients and two grams of fiber per one-half cup of cooked rice. For more information and recipe ideas featuring whole grain and colored rice, visit www.MenuRice.com.
About the U.S. Rice Crop
Eighty-five percent of the rice consumed in the U.S. is grown here. Each year, America’s ten thousand rice farmers grow some 20 billion pounds of short-, medium-, and long-grain rice, as well as organic and specialty rice such as jasmine, basmati and Arborio, in seven states including Arkansas, California, Florida, Louisiana, Mississippi, Missouri and Texas, according to the highest-quality and wholesomeness standards. Look for the “Grown in the USA” logo on packages of 100-percent U.S.-grown rice.
About USA Rice
The USA Rice Federation is the global advocate for all segments of the U.S. rice industry, representing rice farmers, millers, merchants and allied businesses. Visit www.MenuRice.com for more information, recipes, and rice suppliers for foodservice.
Source: USA Rice Federation
