At the WGC, we strive to be the resource for all things whole grain.  We keep our ears to the ground, listening for new research and health findings; we share important changes in regulations and create events that offer opportunities for consumers to try new whole grains; we update you on what’s new, tasty or interesting.  When you ask, we answer.

Recently, we heard a call for help by our friends who are chefs and cooks in foodservice operations.  You, who are in charge of feeding the masses delicious and healthy whole grains, told us that in order to make more whole grains, you need recipes, but not just any recipes: you need healthy and tasty whole grain recipes that will work on a larger scale.  Sure we have page upon page of recipes on our website now, but most are designed for the home cook who’s feeding a family of four.  These don’t always convert well when you’re feeding a crowd.

Cognizant of the timing for the implementation of the new school food rules taking effect on July 1 and of upcoming WGC events such as Whole Grains Month in September and the Whole Grains Challenge in October, we were on a mission.  And after months of collecting, organizing and lots of editing, today, we are happy to announce that our new foodservice recipe collection is ready and available for you!  Click here to take a look.

Look inside the booklet and you’ll find 75 recipes for every meal, from Breakfast to Dessert.  You’ll find creative dishes like Saffron Farro Risotto and Red Quinoa with Grilled Avocados, as well as classics like Baked Ziti and Brown Rice Pilaf.  And because many of the recipes call for cooked whole grains, we also included a basic cooking chart. 

Our Whole Grain Recipes for Foodservice 2012 edition is a PDF that’s free to download, so you can print one recipe page or print the whole booklet – it’s up to you. 

Whether you’re a chef at a small bistro, a cook for a large public school, or a home chef planning a meal for a family reunion, we hope these recipes not only answer your call, but also inspire you to serve up more whole grains.  (Karen)