For many diners, their first encounter with grains like farro, wheat berry or quinoa is at the salad bar. There are many composed salads that are made absolutely great with grains: quinoa and kale, wheatberry and mango, or a bulgur salad dressed in summery lemon, mint, tomatoes and olive oil. “Salad bars are a good entry-level way to bring grains into your operation,” says Ryan Conklin, CEC, executive chef at Rex Healthcare, Raleigh, NC. “But now, we’re taking ...
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