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Quinoa

Episodes: Chef Brad: Fusion Grain Cooking

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Sorghum Gluten Free Recipes

Sorghum Gluten Free Recipes

Originally aired:

Make a sorghum green bean salad, sorghum chili with beans, and double-baked sorghum biscotti cookies dipped in chocolate—all gluten free!

Hard Red Wheat

Hard Red Wheat

Originally aired:

Learn how to fuse hard red wheat with bread, pinto beans, and potatoes.

Kaniwa

Kaniwa

Originally aired:

Infuse your favorite breakfast foods with kaniwa and learn how to make coconut waffles, fruit salad, and the perfect omelet.

Sprouted Barley

Sprouted Barley

Originally aired:

Learn how to sprout barley and fuse it with salad, pancakes, flat bread, and even ribs!

Brown Rice

Brown Rice

Originally aired:

Make delicious meatballs with brown rice and roasted tomato sauce and brown rice olive bread.

Kamut

Kamut

Originally aired:

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

Amaranth

Amaranth

Originally aired:

Fuse amaranth with oat granola, cookies, and protein bars.

Flax and Chia Seed

Flax and Chia Seed

Originally aired:

Learn to make flax seed bread, roasted garlic chia seed mashed potatoes, and other grain-infused recipes.

Red Quinoa

Red Quinoa

Originally aired:

Chef Brad's favorite "supergrain," quinoa, is the perfect grain for sneaking nutrition into your favorite foods. Learn how to fuse white, black,...

Black Barley

Black Barley

Originally aired:

Chef Brad uses black barley to make thai pudding, stir fry, and cabbage salad.

Freekah

Freekah

Originally aired:

Learn to use freekah to make muffins, cereal, pancakes with a peaches-and-cream topping, and the ultimate hot chocolate.

Spelt

Spelt

Originally aired:

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

Black Quinoa

Black Quinoa

Originally aired:

Use black quinoa to make East Coast crab cakes, salad, and banana nut bread.

Oat Groats & Kidney Beans

Oat Groats & Kidney Beans

Originally aired:

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

Amaranth & Butter Beans

Amaranth & Butter Beans

Originally aired:

Chef Brad fuses amaranth & butter beans to make macaroni and cheese, pork tenderloin, and a Waldorf salad.

Teff & Small Red Beans

Teff & Small Red Beans

Originally aired:

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

Barley & Fava Beans

Barley & Fava Beans

Originally aired:

Barley & Fava Beans: Chef Brad fuses barley and fava beans to make barley sourdough spinach bread and a barley fava salad and dressing.

Kamut & Lentil

Kamut & Lentil

Originally aired:

Kamut & Lentil: These tasty new recipes combine Kamut and lentil into soup, breakfast cereal, croutons, and Caesar salad.

Rice & Colorado River Beans

Rice & Colorado River Beans

Originally aired:

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

Spelt & Great Northern Beans

Spelt & Great Northern Beans

Originally aired:

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

Millett & Black-Eyed Peas

Millett & Black-Eyed Peas

Originally aired:

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

Farro & Cannellini Beans

Farro & Cannellini Beans

Originally aired:

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

Christmas/New Year's Special

Christmas/New Year's Special

Originally aired:

Chef Brad celebrates Christmas in style with a holiday ham, chicken wings, cashew Christmas corn, toffee nut fudge, eggnog, and more.

White Wheat & Cranberry Beans

White Wheat & Cranberry Beans

Originally aired:

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

Edamame & White Quinoa

Edamame & White Quinoa

Originally aired:

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

Black Beans and Black Quinoa

Black Beans and Black Quinoa

Originally aired:

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

Anasazi Beans

Anasazi Beans

Originally aired:

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

Thanksgiving Special

Thanksgiving Special

Originally aired:

Chef Brad shows how to use grains to cook the perfect holiday meal with all the trimmings, including turkey, dressing, rolls, potatoes, and...

Oats

Oats

Originally aired:

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

Rice

Rice

Originally aired:

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

Spelt

Spelt

Originally aired:

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

Buckwheat

Buckwheat

Originally aired:

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

Farro

Farro

Originally aired:

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

Popcorn

Popcorn

Originally aired:

Chef Brad shows how to fuse popcorn with cornbread, chili relleno, and salad.

Millet

Millet

Originally aired:

Learn to fuse millet with sliders, rigatoni, and a salad.

Barley

Barley

Originally aired:

Use barley to make delicious bread, salad, soup, and a side dish.

Amaranth

Amaranth

Originally aired:

Fuse amaranth with cookies, crispy treats, and spinach salad.

Wheat

Wheat

Originally aired:

Learn to make homemade wheat bread with Chef Brad.

Teff

Teff

Originally aired:

Fuse teff with a two different kinds of pizza and a salad.

Kamut

Kamut

Originally aired:

Learn to fuse kamut with blueberry pancakes, wholegrain muffins, and fruit salad.

Quinoa

Quinoa

Originally aired:

Chef Brad shows how to fuse quinoa with a fruit salad, bread, and meatloaf.

Sorghum Gluten Free Recipes

Sorghum Gluten Free Recipes

Make a sorghum green bean salad, sorghum chili with beans, and double-baked sorghum biscotti cookies dipped in chocolate—all gluten free!

Hard Red Wheat

Hard Red Wheat

Learn how to fuse hard red wheat with bread, pinto beans, and potatoes.

Kaniwa

Kaniwa

Infuse your favorite breakfast foods with kaniwa and learn how to make coconut waffles, fruit salad, and the perfect omelet.

Sprouted Barley

Sprouted Barley

Learn how to sprout barley and fuse it with salad, pancakes, flat bread, and even ribs!

Brown Rice

Brown Rice

Make delicious meatballs with brown rice and roasted tomato sauce and brown rice olive bread.

Kamut

Kamut

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

Amaranth

Amaranth

Fuse amaranth with oat granola, cookies, and protein bars.

Flax and Chia Seed

Flax and Chia Seed

Learn to make flax seed bread, roasted garlic chia seed mashed potatoes, and other grain-infused recipes.

Red Quinoa

Red Quinoa

Chef Brad's favorite "supergrain," quinoa, is the perfect grain for sneaking nutrition into your favorite foods. Learn how to fuse white, black, and red quinoa with fruit salad, bread, and meatloaf.

Black Barley

Black Barley

Chef Brad uses black barley to make thai pudding, stir fry, and cabbage salad.

Freekah

Freekah

Learn to use freekah to make muffins, cereal, pancakes with a peaches-and-cream topping, and the ultimate hot chocolate.

Spelt

Spelt

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

Black Quinoa

Black Quinoa

Use black quinoa to make East Coast crab cakes, salad, and banana nut bread.

Oat Groats & Kidney Beans

Oat Groats & Kidney Beans

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

Amaranth & Butter Beans

Amaranth & Butter Beans

Chef Brad fuses amaranth & butter beans to make macaroni and cheese, pork tenderloin, and a Waldorf salad.

Teff & Small Red Beans

Teff & Small Red Beans

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

Barley & Fava Beans

Barley & Fava Beans

Barley & Fava Beans: Chef Brad fuses barley and fava beans to make barley sourdough spinach bread and a barley fava salad and dressing.

Kamut & Lentil

Kamut & Lentil

Kamut & Lentil: These tasty new recipes combine Kamut and lentil into soup, breakfast cereal, croutons, and Caesar salad.

Rice & Colorado River Beans

Rice & Colorado River Beans

Discover the pairing of an old favorite with a new, unique bean. Learn to make Chinese scallion bread, brown rice stir-fry, and a Chinese chicken salad.

Spelt & Great Northern Beans

Spelt & Great Northern Beans

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

Millett & Black-Eyed Peas

Millett & 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 tomatoes.

Farro & Cannellini Beans

Farro & Cannellini Beans

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

Christmas/New Year's Special

Christmas/New Year's Special

Chef Brad celebrates Christmas in style with a holiday ham, chicken wings, cashew Christmas corn, toffee nut fudge, eggnog, and more.

White Wheat & Cranberry Beans

White Wheat & Cranberry Beans

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

Edamame & White Quinoa

Edamame & White Quinoa

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

Black Beans and Black Quinoa

Black Beans and Black Quinoa

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

Anasazi Beans

Anasazi Beans

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

Thanksgiving Special

Thanksgiving Special

Chef Brad shows how to use grains to cook the perfect holiday meal with all the trimmings, including turkey, dressing, rolls, potatoes, and drinks, as well as great ideas for table decorations.

Oats

Oats

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

Rice

Rice

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

Spelt

Spelt

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

Buckwheat

Buckwheat

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

Farro

Farro

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

Popcorn

Popcorn

Chef Brad shows how to fuse popcorn with cornbread, chili relleno, and salad.

Millet

Millet

Learn to fuse millet with sliders, rigatoni, and a salad.

Barley

Barley

Use barley to make delicious bread, salad, soup, and a side dish.

Amaranth

Amaranth

Fuse amaranth with cookies, crispy treats, and spinach salad.

Wheat

Wheat

Learn to make homemade wheat bread with Chef Brad.

Teff

Teff

Fuse teff with a two different kinds of pizza and a salad.

Kamut

Kamut

Learn to fuse kamut with blueberry pancakes, wholegrain muffins, and fruit salad.

Quinoa

Quinoa

Chef Brad shows how to fuse quinoa with a fruit salad, bread, and meatloaf.

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