brown teff grain

Originating from South Africa, teff has some similar qualities to a grain however it is not a grain at all and is in fact the seed of a grass. Teff is very high in protein, fibre, zinc, vitamin B6, calcium and vitamin C, making great for overall health and immunity. This gluten-free grain has a light nutty flavour, is low GI and is high in iron and protein. These minerals are easily absorbed, therefore recommended for those who are anaemic. Teff grain makes a great alternative to oats for a delicious porridge or add to your regular porridge recipe for added nutrition. Much like quinoa, teff can also be used as an alternative to rice. The perfect ratio for cooking is 1 cup teff grain to 1.5 cups water (or stock). First, drizzle some oil of your choice into a frying pan and add the teff grain. Stir for about 1 minute. We don't want it to actually cook at this point. Add the water and teff grain to a pot and bring to a boil. Put the lid on once boiling. Reduce heat and simmer until water is absorbed (approx. 8 minutes). Leave the lid on and take the pot off the stove and let it sit for about 10 minutes. Take off the lid and fluff it up with a fork. Done! Enjoy teff as a side with your meat and veggies or simply mix a few tablespoons into your salad. Store cooked teff grain covered in the fridge for up to 5 days. Store dry teff grain in an airtight container in a cool and dry place.