Serves: 4
Total Calories: 108

2 cups water
2 tablespoons extra virgin olive oil
8 cloves garlic thickly sliced
1 cup coarsely chopped onion
1 cup coarsely chopped green bell pepper
2/3 cup teff
1/2 teaspoon sea salt
2 cups coarsely chopped Italian plum tomatoes
1 cup coarsely chopped fresh basil

1. Bring the water to boil in a teakettle or small pot.

2. Heat the oil in a medium-sized skillet over medium heat. Add the garlic and onions, and sauté, stirring occasionally for 5 minutes, or until the garlic is fragrant and the onions begin to soften.

3. Add the peppers to the skillet, and sauté for 2 minutes, then stir in the teff. Add the boiling water and salt, and bring the ingredients to a boil. Stir in the tomatoes and basil.

4. Reduce the heat to low, and simmer covered for 10 to 15 minutes, stirring occasionally, until the teff is soft and most or all of the water is absorbed. Adjust the seasonings, if desired.

5. Transfer the mixture to an unoiled 9-inch pie plate, and let cool for about 30 minutes.

6. Slice into wedges and serve.

FYI . . .
Nutrient-rich teff is low in fat and high in fiber. An eight-ounce serving contains 32 percent of the Recom - mended Daily Allowance of calcium and 80 percent of iron, which is why I’ve nicknamed teff “the women’s grain.”

Nutritional Facts:

Serves: 4
Total Calories: 108
Calories from Fat: 60

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