Teff Porridge with Honey and Dates
Plain ol’ porridge can be so boring, but change up the grain and it’s a whole new ball game. Most commonly seen as the main ingredient in injera (fermented Ethiopian flatbread), teff is packed with iron and calcium. If you don’t have 3 days to make your own injera, enjoy teff in a quick porridge full of nuts and dried fruit or anything else you would throw in your morning oatmeal.
What to buy: Teff can be found at health food stores, gourmet grocery stores, or online.
Game plan: The porridge will start to firm up as it sits. If it gets too firm, just mix in some warm water or milk until the desired consistency is achieved.
This recipe was featured as part of our Whole Grain Recipes photo gallery.
- 3 1/2 cups water
- 1 cup teff
- 2 tablespoons unsalted butter (1/4 stick)
- 1/3 cup hulled, unsalted, raw pumpkin seeds
- 1 cup Medjool dates, pitted and coarsely chopped
- 3 tablespoons honey
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon orange zest
- 3/4 teaspoon kosher salt
1Heat water in a medium saucepan over high heat. When it boils, add teff and whisk to thoroughly incorporate. Reduce heat to low and cover.
2Simmer, whisking occasionally, until almost all of the liquid has been absorbed and the teff is tender, about 30 minutes. Remove from heat and keep covered.
3Heat butter in a medium frying pan over medium heat. When foaming subsides, add pumpkin seeds and cook until seeds begin to pop and butter just begins to brown, about 3 minutes. Immediately add seeds and butter to the cooked teff, add remaining ingredients, and stir to combine. Serve immediately.
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