Watch Chef Brad: Fusion Grain Cooking

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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.

3 Seasons, 38 Episodes
October 23, 2012
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Chef Brad: Fusion Grain Cooking Full Episode Guide

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  • 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.

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

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

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

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

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

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

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

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