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This is a wonderful warm
cereal for a weekend breakfast. Although he's claimed to have
enjoyed waffles, cinnamon rolls, scones, and pancakes I've made,
whenever I get together with my long-time roomate over breakfast, he
requests this. The base recipe came from Greene on Grains.
Teff is a little tiny grain from Ethiopia that is used for their
bread, injera, but is very good here too.
1/3 C whole teff
1 teaspoon butter
1 C water
3 pitted dates, chopped finely (can do it while the cereal starts cooking)
Melt the butter in a small saucepan over medium heat. Add
the teff and stir to coat the teff. Keep stirring until the teff
starts to pop and smells nice and toasty.
Add the water and dates, stir briefly, and cover the pot. Bring
to a gentle simmer and cook 15 minutes. Remove from heat and let
it cool a little; it will thicken as it cools.
Serve hot with a bit of milk poured over the top.
Extra can be saved for another day, but when refrigerated it gets
unpleasantly thick unless you warm it up again with a lot of milk.
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