As the demand for plant-based and gluten-free menu items continues to grow, chefs are increasingly turning to whole grains to meet that demand. Quinoa and bulgur-long part of the culinary heritage in South America and the Middle East, respectively-were two of the first ancient grains to trend on U.S. menus. Now chefs are exploring other varieties, such as farro, sorghum, barley, amaranth, millet, red rice and more, transforming them into bowls, salads, baked goods, soups and other consumer-friendly foods. Although not all whole grains are gluten-free and suitable for celiac diets, they do contribute to good health by lowering cholesterol, aiding digestion and decreasing the risk of Type 2 diabetes and heart disease. These three noncommercial operators are maximizing these benefits in tasty recipes.
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