Easy-to-cook whole grains can replace traditional rice

07/23/2013 | New York Times (tiered subscription model), The

Formerly obscure whole grains are having their moment in the spotlight, and that's a good thing for health-conscious diners looking for a tasty alternative to rice. Millet, farro, quinoa and steel-cut oats can act as a plain base for a stir-fry or be incorporated into salads alongside fruits, vegetables and meats.

View Full Article in:

New York Times (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
University of Southern California
Los Angeles, CA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY