Brown Teff
Teff is the world's tiniest reddish-brown grain and an important part of North African cuisine. When cooked, has sweet- nutty flavor and sticky texture. Teff contains more protein than wheat.
Mostly used to prepare the spongy Ethiopian flatbread, injera. It makes a warm breakfast cereal, bake into cookies, cakes and breads, add to veggie burgers, pancakes and waffles, used as a thickening agent for soups and sauces.
Cooking Instruction: Rinse and drain 1 cup Teff. Bring 1 ½ cups water and 1/2tsp salt to a boil, add Teff and stir, reduce to simmer, cover and cook until water is absorbed (8-10 min). Turn off heat, let sit covered 10 min.
