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Innovative Ways To Integrate Wheat Products Into Menus

May 20, 2019: 12:00 AM EST
Can kids be tricked into eating healthful vegetables? One chef’s answer: yes, by creating tortillas made from carrots. Josh Kranz of South Dakota recently participated, along with 12 colleagues, in the Wheat Foods Council’s Wheat Immersion Program, where they brainstormed ways to incorporate more wheat products into menus. The immersion program gave the chefs opportunities to work with wheat in innovative ways. Kranz, for example, used whole kernel grain to blend wheat into a salad much like beans or quinoa are used with leafy greens. He soaked the grain much like you would dry beans, then cooked it, cooled it down, and tossed it with a vinaigrette.[Image Credit: © Pexels from PIxabay]
Janelle Atyeo, "Chefs go against the grain to find new ways to cook with wheat", Tri-State Neighbor (Sioux Falls, South Dakota), May 20, 2019, © AgUpdate
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