Serves: 8
Total Calories: 22

1 tablespoon olive oil
1 1/3 cups teff
1/2 cup coarsely chopped leek
1 1/2 cups coarsely chopped green bell peppers
1 cup asparagus spears cut into 1 inch pieces
2/3 cup coarsely chopped collard greens
4 cups boiling water
1 cup coarsely chopped basil
1 teaspoon ground cumin
1 tablespoon fresh thyme or 1 teaspoon dried
1 teaspoon sea salt or to taste

1. Heat the oil in a 4-quart stockpot over medium heat. Add the teff, leeks, peppers, asparagus, and collard greens. Sauté 5 minutes, or until the vegetables are bright green.

2. Add the boiling water to the sautéing vegetables, and stir in the basil, cumin, and thyme. Bring the ingredients to a boil, then reduce heat to low and simmer 15 to 20 minutes, or until the water is absorbed. Adjust the seasonings, if desired.

3. Spoon the mixture into an 8-inch unoiled loaf pan, and let stand about 30 minutes, or until firm.

4. Remove the loaf onto a platter (or leave in the pan). Cut into slices and serve.

Nutritional Facts:

Serves: 8
Total Calories: 22
Calories from Fat: 15

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