Thursday, June 30, 2011

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Teff Porridge

Teff Porridge
It's been a while since I've posted any food pics. After finishing up my last cookbook project I had to go on a crazy diet and just wasn't up for taking pics of the boring food I was eating. I've been doing a lot of shopping at PCC and Whole Foods lately. During my last visit to PCC I picked up some Teff grains. I didn't really know what they were but they sounded like something healthy that I could eat and I am up for trying new things.

After Googling Teff I found that teff is the smallest grain in the world and a staple grain in Ethiopia. It's used to make injera, a yeast-risen flatbread. I searched for some recipes to see what I could make with it. I found several recipes for porridge and polenta and they were all about the same. All it takes is a combination of teff grains and water and you have porridge. You can add other spices and things to give it more flavor. I added some cinnamon and topped it with blueberries.

1 Cup teff grains
4 cups water
1 Tbsp cinnamon
handful of blueberries or other fruit

Toast the teff grains in a saucepan for a few minutes over medium heat. Add water and bring to a boil. Cover and reduce heat to simmer for about 20 minutes, stirring occasionally. If too thick add more water until it reaches the desired consistency. Add cinnamon and top with berries.

This makes quite a bit so you can refrigerate the leftovers and reheat it later, just add more water before popping it in the microwave or reheating on the stove.

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