Directions
Toast the teff grains in a large saucepan over medium heat, stirring frequently, until the grains emit a toasty aroma, about 5 minutes. Slowly add the boiling water, butter and cloves. Stir well. Simmer, covered, for 10 minutes, stirring occasionally to prevent any lumps from forming. Stir in the chopped dates, salt and honey. Cover and continue cooking until the grains are tender and the porridge is at your desired consistency. Add more water, if necessary to thin out the mixture. When the porridge is completely cooked, remove from heat and let sit, covered, for 5 minutes. Ladle into individual serving bowls and sprinkle with walnuts and an extra drizzle of honey. Top with cream, if desired.
Courtesy of Bob’s Red Mill
Yield: 2-3 servings
