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Quinoa

Episodes: Chef Brad: Fusion Grain Cooking

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Quinoa

Quinoa

Originally aired:

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

Kamut

Kamut

Originally aired:

Learn about the ancient Egyptian grain kamut and how to fuse it with blueberry pancakes, wholegrain muffins, and fruit salad.

Teff

Teff

Originally aired:

Learn about teff, an Ethiopian super grain that is one of the smallest grains in the world--but what it lacks in size, it makes up for in...

Wheat

Wheat

Originally aired:

Learn to make homemade wheat bread with Chef Brad.

Amaranth

Amaranth

Originally aired:

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

Barley

Barley

Originally aired:

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

Millet

Millet

Originally aired:

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

Popcorn

Popcorn

Originally aired:

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

Farro

Farro

Originally aired:

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

Buckwheat

Buckwheat

Originally aired:

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

Spelt

Spelt

Originally aired:

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

Rice

Rice

Originally aired:

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

Oats

Oats

Originally aired:

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

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...

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.

Red Quinoa and Anasazi Beans

Red Quinoa and Anasazi Beans

Originally aired:

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

Originally aired:

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

Originally aired:

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

Originally aired:

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

Farro and Cannellini Beans

Farro and Cannellini Beans

Originally aired:

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

Millett and Black-Eyed Peas

Millett and 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.

Spelt and Great Northern Beans

Spelt and Great Northern Beans

Originally aired:

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

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...

Kamut and Lentil

Kamut and Lentil

Originally aired:

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

Barley and Fava Beans

Barley and Fava Beans

Originally aired:

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

Originally aired:

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

Originally aired:

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

Originally aired:

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

Black Quinoa

Black Quinoa

Originally aired:

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

Spelt

Spelt

Originally aired:

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

Freekeh

Freekeh

Originally aired:

Learn how to make muffins, cereal, pancakes with a peaches-and-cream topping, and the ultimate hot chocolate using freekeh.

Black Barley

Black Barley

Originally aired:

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

Red Quinoa

Red Quinoa

Originally aired:

Use red quinoa to make stuffed red peppers, breakfast frittatas, and stuffed croissants.

Flax and Chia Seed

Flax and Chia Seed

Originally aired:

Learn to make flax seed bread, roasted garlic chia seed mashed potatoes, and more.

Amaranth

Amaranth

Originally aired:

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

Kamut

Kamut

Originally aired:

Use kamut to make pizza dough with pistachio pesto, pistachio pasta salad, and risotto.

Brown Rice

Brown Rice

Originally aired:

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

Sprouted Barley

Sprouted Barley

Originally aired:

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

Kaniwa

Kaniwa

Originally aired:

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

Hard Red Wheat

Hard Red Wheat

Originally aired:

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

Sorghum Gluten-Free Recipes

Sorghum Gluten-Free Recipes

Originally aired:

Make a sorghum green bean salad and double-baked sorghum biscotti cookies dipped in chocolate--all gluten free!

Quinoa

Quinoa

Chef Brad's favorite super grain, 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.

Kamut

Kamut

Learn about the ancient Egyptian grain kamut and how to fuse it with blueberry pancakes, wholegrain muffins, and fruit salad.

Teff

Teff

Learn about teff, an Ethiopian super grain that is one of the smallest grains in the world--but what it lacks in size, it makes up for in nutrition. Make a salad and pizza, including two sauces, and up the nutrition content in your favorite dishes.

Wheat

Wheat

Learn to make homemade wheat bread with Chef Brad.

Amaranth

Amaranth

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

Barley

Barley

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

Millet

Millet

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

Popcorn

Popcorn

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

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.

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.

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.

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.

Millett and Black-Eyed Peas

Millett 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 tomatoes.

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 stir-fry, and a Chinese chicken salad.

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.

Freekeh

Freekeh

Learn how to make muffins, cereal, pancakes with a peaches-and-cream topping, and the ultimate hot chocolate using freekeh.

Black Barley

Black Barley

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

Red Quinoa

Red Quinoa

Use red quinoa to make stuffed red peppers, breakfast frittatas, and stuffed croissants.

Flax and Chia Seed

Flax and Chia Seed

Learn to make flax seed bread, roasted garlic chia seed mashed potatoes, and more.

Amaranth

Amaranth

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

Kamut

Kamut

Use kamut to make pizza dough with pistachio pesto, pistachio pasta salad, and risotto.

Brown Rice

Brown Rice

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

Sprouted Barley

Sprouted Barley

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

Kaniwa

Kaniwa

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

Hard Red Wheat

Hard Red Wheat

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

Sorghum Gluten-Free Recipes

Sorghum Gluten-Free Recipes

Make a sorghum green bean salad and double-baked sorghum biscotti cookies dipped in chocolate--all gluten free!