PRESENTING THE PLATE

Overhead shot of spinach and rice dish

“Feature whole grains on the plate in unexpected ways.”

Chef Mike Holleman, Director of InHarvest Culinary Team
Chef Mike Holleman
  • Create a savory replacement for 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 InHarvest 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, InHarvest K-12 Specialist
Chef Coleen Donnelly
  • Use a colorful rice, like our Sprouted Sienna Red™ Rice or red jasmine rice, and serve it in a small mason jar. Top the dessert with a late-summer fruit compote.
  • Instead of a typical side of grains, try creating a delicious vegetarian quinoa patty with our White Quinoa—they’re a great addition to any meal.

“Think outside the plate.”

Chef Chris Bybee, InHarvest Chef Consultant
Chef Chris Bybee
  • 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.