See the Good Blog See the Good Blog
See the Good
Chef Brad: Fusion Grain Cooking

Chef Brad: Fusion Grain Cooking

41 Episodes

Next Airdate:

Chef Brad has been incorporating healthy grains into his favorite recipes for the past 20 years. An authoritative source on the latest in healthy cuisine, Chef Brad equips you in every episode with the know-how--and the appetite--for healthy meals.

Schedule: Chef Brad: Fusion Grain Cooking

Farro

Farro

Fuse farro with bread, risotto, grilled vegetable salad, and torte.

Buckwheat

Buckwheat

Learn to fuse buckwheat with salad, rustic bread, and fried buckwheat pancakes.

Spelt

Spelt

Use spelt to make delicious salad, potato bread, rosemary flatbread, and sweet and savory scones.

Rice

Rice

Find out how to fuse rice with breakfast cereal, a chicken and rice dish, and brown rice waffle sandwiches.

Oats

Oats

Join Chef Brad and learn how to fuse oats with oatmeal cookies, pineapple oat salad, and breakfast cereal.

Red Quinoa and Anasazi Beans

Red Quinoa and Anasazi Beans

Use red quinoa and Anasazi beans to up the nutritional value of ribs, rice, salsa, and an apple quinoa salad.

Black Quinoa and Black Beans

Black Quinoa and Black Beans

Fuse black quinoa and black beans to make bread, salmon cakes, a triple-grain salad, and avocado soup.

Quinoa and Edamame Beans

Quinoa and Edamame Beans

Fuse quinoa and edamame beans with a chicken soup, buttermilk cookies, a salad, and old-fashioned cornbread.

White Wheat and Cranberry Beans

White Wheat and Cranberry Beans

Incorporate wheat and cranberry beans with pulled pork, whole wheat buns, salsa, and baked beans.

Farro and Cannellini Beans

Farro and Cannellini Beans

Incorporate farro and cannellini beans in potato stew, papaya salad, and flour tortillas.

Millet and Black-Eyed Peas

Millet and Black-Eyed Peas

Create new flavors when you add millet and black-eyed peas to pea soup, rice and sausage, and chicken and millet-stuffed...

Spelt and Great Northern Beans

Spelt and Great Northern Beans

Combine spelt and great northern beans to make apple cake, stuffed pancakes, and a sweet bean breakfast salad.

Rice and Colorado River Beans

Rice and Colorado River Beans

Discover the pairing of an old favorite with a new, unique bean. Learn to make Chinese scallion bread, brown rice...

Kamut and Lentil

Kamut and Lentil

These tasty new recipes combine kamut and lentil into soup, breakfast cereal, croutons, and Caesar salad.

Barley and Fava Beans

Barley and Fava Beans

Learn how Chef Brad combines barley and fava beans to make sourdough spinach bread and a salad and dressing.

Teff and Small Red Beans

Teff and Small Red Beans

Chef Brad fuses teff and small red beans to make fried ice cream, potato pie dough, and a bean relish.

Amaranth and Butter Beans

Amaranth and Butter Beans

Learn to make macaroni and cheese, pork tenderloin, and a Waldorf salad by blending amaranth and butter beans.

Oat Groats and Kidney Beans

Oat Groats and Kidney Beans

Chef Brad fuses oat groats and kidney beans to make fall stew, flatbread, rotisserie chicken salad, and dip.

Black Quinoa

Black Quinoa

Learn how to incorporate black quinoa into dishes like East Coast crab cakes, salad, and banana nut bread.

Spelt

Spelt

Use spelt to make chocolate cupcakes, potato rosemary biscuits, and stuffed cantaloupe fruit salad.