- 1 1/2 cups water
- 1 cup teff, rinsed
- 1/2 teaspoon salt (optional)
- Wash hands with soap and water.
- In a large saucepan, bring water to a boil. Add teff and salt, if desired, and return to a boil.
- Reduce heat to low, cover pan and simmer for 8 to 10 minutes.
- Remove pan from heat. Fluff grains with a fork, then cover and let sit for 5 minutes. Serve or use as planned.
- Refrigerate leftovers within 2 hours.
- For more flavor, cook with broth instead of water.
- Enjoy teff added to soups or stews.
- For a nuttier flavor, you can first toast the teff in the saucepan for a few minutes over medium heat. Then add the water and continue with cooking directions.
- For cooked cereal, use 3 cups water. Stir now and again while cooking on low, until the water is absorbed and mixture has thickened, about 20 to 30 minutes. Add more water if needed for the texture you want. Top with any type of fruit, milk and nuts or seeds.
- Slice leftovers, then reheat and top with a stew or stir-fry.