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Johnson and Wales University Ann

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									                                                                CONTACT: Brent T. Frei
                                                                          847.882.5499
                                                                    btfrei@comcast.net

                                                                           Tanya Korpi
                                                                          218.368.6744
                                                        tkorpicommunications@mac.com


         Vegetarian Sliders Expand the Mini-Burger Phenomenon

   Indian Harvest gives a hot menu trend a meatless spin with Farro and Red Quinoa.


BEMIDJI, MINN., July 6, 2009 – Mini burgers—gaining notoriety as ―sliders‖ on
menus—are making a BIG impression in every foodservice segment. They’re the No. 1
appetizer in 2009 according to the National Restaurant Association’s latest survey of
1,600 chefs, 60% of whom also identified meatless entrées as a ―hot trend‖ this year.

Indian Harvest, a leading supplier of specialty grains and legumes to foodservice, takes
the trend in a new direction while appealing to vegetarian diners.

Red Quinoa & Farro Vegetarian Sliders, a recipe created by Indian Harvest’s East Coast
corporate executive chef, Jason Ziobrowski, capitalizes on two distinctive products to
meet demand for smaller, delicious portions of a meatless starter or center-plate item
that’s on trend with customers. (See recipe.)

―Since the slider craze began, we’ve seen virtually every possible mini-bun-and-protein
pairing imaginable,‖ says Ziobrowski. ―Meanwhile, vegetarian customers have been left
out of the excitement. Red Quinoa & Farro Vegetarian Sliders pull them in. Plus, these
mini burgers are great for operators because they’re easy to signaturize with a wide
variety of buns, condiments, cheeses and garnishes.‖ Without added dairy or products
made with egg, these tasty minis appeal to an even broader base by being completely
vegan, Ziobrowski says.

Indian Harvest Farro, imported from Italy, is an ancient strain of cultivated wheat, best
described as the heirloom version of spelt, with a slightly nutty flavor that complements a
wide variety of foods. The long grains are pearled, eliminating the need to soak, which
reduces prep and cook times.

Indian Harvest Red Quinoa from South America capitalizes on U.S. diners’ increasing
interest in white quinoa coupled with growing awareness of quinoa’s reputation as a
―super grain.‖ (Quinoa’s protein contains a nearly perfect balance of all eight essential
amino acids.) Indian Harvest Red Quinoa cooks perfectly in no more than 15 minutes,
and adds earthy flavor, crunchy texture and delightful color to dishes.
Red Quinoa & Farro Vegetarian Sliders

Yield: 22 3-oz. burgers

4½ cups vegetable stock, divided
8 ounces Indian Harvest Red Quinoa
8 ounces Indian Harvest Farro
14 ounces firm tofu
3 cloves garlic, minced
½ cup fresh chopped cilantro
3 tablespoons chili powder
1 tablespoon cumin
Panko bread crumbs, as needed
Salt and black pepper, to taste
Olive oil, as needed for searing
22 tomato slices
Julienned red onion, as needed

Method:
1. In a pot, bring 2 cups vegetable stock to a boil. Meanwhile, rinse the red quinoa. Add
   to boiling stock and cook, uncovered, for 15 minutes.
2. In a separate pot, bring 2 cups stock to a boil and cook farro, uncovered, for 25 to 30
   minutes.
3. Purée 1 cup cooked farro just enough to leave a little consistency.
4. Purée the tofu (will yield 2 cups when whipped); add to the puréed farro.
5. In a bowl, combine the puréed farro/tofu, the rest of the cooked farro, cooked red
   quinoa, the remaining vegetable stock, garlic, cilantro, chili powder and cumin. Mix
   well. (If mixture is too wet, add just enough Panko bread crumbs to enhance binding.)
   Season with salt and pepper.
6. Portion out burger mix into 3-oz. patties.
7. Lightly coat each patty with Panko.
8. Pan-sear each patty in olive oil for 3 minutes per side.
9. To serve: On each bottom half of mini burger buns, English muffins or split dinner
   rolls, layer a slice of tomato and some julienne of red onion. Top with a seared
   quinoa/farro patty. Brush each top bun half with condiment of choice—from ketchup
   to red-pepper aïoli to cilantro pesto!—and crown the sliders.

Pack size for Indian Harvest Farro and Red Quinoa is 12/2-pound sleeves. Qualified
purchasers may sample Indian Harvest Farro or Red Quinoa free by calling (800) 346-
7032.

About Indian Harvest, Inc.
Indian Harvest, Inc., headquartered in northern Minnesota, is a foremost U.S. producer
and procurer of some of the world’s most distinctive varieties of grains, beans and
legumes for foodservice. The company’s dedication to discovering and promoting lesser-
known, heirloom grains and seeds is deep-rooted in its 31-year heritage of providing
chef-driven menu inspiration and solutions to an evolving restaurant industry. For more
information, visit www.indianharvest.com.

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