National Restaurant Association's What's Hot in 2011 Chef Survey
The annual National Restaurant Association (NRA) survey of more than 1,500 American Culinary Federation chefs says what culinary items will be a "hot trend," "yesterday's news," or "perennial favorite" in 2011. Whole grain brown rice, wild rice, black japonica and red rice top the list of favorites!
Rice is proven to be an all-time favorite year-over-year because of its versatility, diversity and overall popularity with customers. Now whole grains and rice blends are leading the charge and U.S. rice varieties have expanded to meet demand.
NRA's What's Hot chef survey ranks whole grain brown, black japonica, red rice and wild rice in its top 10 side dishes. The time is now for unique rice varieties and blends to take center-stage on menus.
Try these recipes using U.S.-grown rice:
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Seven-Rice Tabbouleh Salad: A rice blend that includes whole grain brown rice with U.S. black japonica and red rice for a unique combination of textures and flavors.
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Smoked Salmon Rice Salad: This healthy wild and long grain white rice blend combined with smoked salmon and vegetables is perfect for multiple dayparts.
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Brown and Wild Rice Infusion: Whole grain brown and wild rice infused with a blend of vegetables and herbs delivers an aromatic, satisfying side to beef, poultry or pork.
