Roasted Stuffed Poblanos with Grains Chorizo and Sweet Corn

Roasted Stuffed Poblanos with Grains, Chorizo and Sweet Corn

Bringing Grains Beyond the Salad Bar

RWU chef shares advice on keeping grains interesting with unexpected applications and bold layers of flavor.

It’s a good idea to throw some curveballs now and then with some creative applications on the menu.

“We offer grains every day in our dining room, and not just on the salad bar,” says Jonathan Cambra, assistant director of culinary operations for Bon Appétit at Roger Williams University, in Bristol, R.I. “They’re so versatile and they’re a vehicle for whatever you want to do.”

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