Bob's Red Mill Whole Grain Teff

Details

Whole Grain Teff is a tiny, protein-rich grain that has been a staple of Ethiopian cooking for thousands of years. Teff is traditionally used to make injera, a popular flatbread in Ethiopia. It has a mild, nutty flavor and is excellent in porridge or stew.

• Teff's high concentration of essential amino acids makes it an excellent choice for those seeking plant-based protein, like long-distance runners or other athletes

• Ready in 15-20 minutes and a good source of fiber and iron

• With a mild, nutty flavor and offering calcium, protein and fiber, whole grain teff is a great addition to porridge, stews, pilaf or baked goods

• For a simple salad, toss the cooked grain with extra-virgin olive oil, garlic, vinegar and fresh herbs

Ingredients

WHOLE GRAIN TEFF

Directions

Basic Cooking Instructions: Pilaf: Rinse and drain tell. Bring 1-1/2 cups water and 1/2 tsp salt to a boil in a wide saute pan. Add 1 cup teff and stir. Reduce to a simmer, cover, and cook until water is absorbed, 8-10 minutes. Remove from heat, fluff with a fork and then let sit, covered, for 10 minutes. Cereal: Rinse and drain tell. Bring 4 cups water and 1/2 tsp salt to a boil medium pot. Add 1 cup tell, cover, reduce heat to low and simmer, stirring occasionally, for 15-20 minutes. Makes 4 servings.

Store in a cool, dry place.