Top Selling Ideas
Check back here for the latest ideas from our Indian Harvest in-house chefs, as well as inspiration from Guest Chefs who have found creative ways to incorporate Indian Harvest products into their menus.
Plating Ideas for Whole Grains
Apart from the healthfulness that whole grains bring to the plate, they also introduce colors and textures. How can you capitalize on that in your plate presentation? We tapped our culinary team for ideas on how to make whole grains stand out with both drama and distinction.
"Feature whole grains on the plate in unexpected ways."
–Chef Mike Holleman, Director of Indian Harvest Culinary Team
- Make savory English muffins using leftover rice or grains in a savory batter with fresh herbs and seasonal vegetables. Feature them in eggs Benedict or offer them as a breakfast side dish.
- Make a whole-grain hash, then pack it into a ring mold for great plate presentation.
- For tableside soup presentation, spoon cooked whole grains into a soup bowl, then pour the soup over top in front of the customer.
"Make whole grains the focus"
— Chef Jason Ziobrowski, Corporate Chef Indian Harvest Eastern Region
Using a ring mold, plate colorful whole grains over the protein, rather than the traditional way of placing the protein over the starch. Take advantage of the awesome color contrast found in rice blends, for instance, and make them the focal point of the plate.
"Use form and function to showcase the whole grain."— Chef Coleen Donnelly, Indian Harvest K-12 Specialist
- Use a colorful rice, like our Purple Thai Rice or Colusari™ Red Rice in a rice pudding, and serve it in a small mason jar. Top the dessert with a late-summer fruit compote.
- Instead of a typical side of grains, make savory cakes, giving them elegance and definition—quinoa, Charcoal Wheat cakes and wild-rice cakes come to mind, like these Rustic Charcoal Wheat Cakes with Cilantro Horseradish Aoili and Red Pepper.
"Think outside the plate."
— Chef Chris Bybee, Indian Harvest Chef Consultant
- Wrap risotto (made with either farro or Arborio rice) or quinoa in a corn husk and tie the ends—like a fancy tamale. Prepare them beforehand, then steam until hot. They look great either plated or piled high in a basket or platter.
- Change out a familiar presentation with whole grains. Replace Carnaroli rice typically found in a Spanish paella and replace it with black barley. The black barley is unexpected, and it adds a rich, glossy color to the dish, like in this Shrimp and Chicken Black Barley Paella.
"Mix up the salad course."
— Chef Chris Dwyer, CCE, ACE, AAC, Indian Harvest Chef Consultant
- Using a soup cup, build a timbale of whole grains over dressed field greens. For the timbale, consider packing quinoa with chipotle, lime juice, avocado and roasted corn.
- Make a colorful rice salad, then stuff into a hollowed-out red pepper or tomato, or spoon it into a giant lettuce leaf or pita pocket.
- See our Indian Summer Salad for inspiration.
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