Ep 3. Whole Grains as Extenders

In Graham Kerr's Kitchen season 1 episode 3, titled "Whole Grains as Extenders," the legendary chef Graham Kerr explores the use of whole grains in cooking. He demonstrates how these versatile ingredients can be used as extenders to bulk up dishes while adding nutrition and flavor.

Kerr begins the episode by introducing viewers to a wide variety of whole grains, including quinoa, millet, barley, and brown rice. He explains how each grain has its own unique properties and can be used to create a wide variety of different dishes.

Throughout the episode, Kerr demonstrates several examples of how whole grains can be used as extenders in cooking. He shows how adding quinoa to ground beef can create a healthier and more filling version of a classic Mexican dish, and how adding barley to soup can create a heartier and more satisfying meal.

Kerr also explores the use of whole grain flours in baking. He demonstrates how adding oat flour to traditional cookie dough can create a healthier and more nutritious treat, and shows how using whole grain flour instead of regular white flour in pancakes can create a more satisfying and flavorful breakfast.

Throughout the episode, Kerr emphasizes the importance of using whole grains in cooking. He explains how whole grains are rich in fiber, vitamins, and minerals, and how they can help individuals achieve and maintain a healthy diet.

In addition to demonstrating how to use whole grains as extenders, Kerr also shares some of his favorite recipes that incorporate these nutritious ingredients. He shows how to make a delicious whole grain salad and a mouth-watering whole grain pilaf, both of which can be used as side dishes or main courses.

Overall, Graham Kerr's Kitchen season 1 episode 3, "Whole Grains as Extenders," is a must-watch for anyone interested in healthy, flavorful cooking. Kerr's expertise and enthusiasm are infectious, and viewers will come away from the episode feeling inspired to try new whole grain recipes in their own kitchens.