I grew up dining upon rice at least once a week, perhaps more, so it is with great displeasure I have ceased consumption due to alarming high levels of arsenic. If you follow me you know I’m a quinoa queen but am also open to trying new grains. East African teff, which I had previously only enjoyed as injera, caught my attention. What I really like about teff is that it contains every single amino acid, more fiber than quinoa and more than 150% of our recommended daily allowance of manganese which is necessary for metabolism. It is more expensive than quinoa but I like teff as a grits substitute in the morning with eggs or in the place of rice at dinnertime. A pat of butter when serving is also quite nice. You can refrigerate teff and have it on hand which makes it nice for weekly meal planners. Here’s my take on teff:

Tasty Teff

  • 1 Cup Teff
  • 1 1/2 Cup Water
  • 2 Tbsp. Olive Oil or Butter or Butter Substitute
  • 1 tsp. Jane’s Krazy Mixed-Up Salt
  • 1 tsp. Chicken Stock or Vegetarian Chicken Stock
  • 1 tsp. Harissa Seasoning
  • 1/2 tsp. Jamaican Curry Seasoning

Rinse and drain teff. Bring water and seasonings to a boil in a saucepan. Add teff and stir. Reduce heat to low, cover and simmer for 8 to 10 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving. Serves 4.

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