Operators are looking beyond brown rice and quinoa when it comes to grains with a health halo. Mexican chain Dos Toros, for example, serves up farro as the base of its burrito bowls. Sorghum is also making waves on menus, not just as a grain that pops similar to popcorn, but as a sweetening addition to sauces.
Chia Muffin at Le Pain Quotidien
Quinoa Breakfast Bowl featuring sorghum at B&O American Brasserie
Source: Technomic Ignite Menu Data