Serves: 6
Total Calories: 88

3 cups water
1 tablespoon cumin seeds
1 tablespoon mustard seeds
3 tablespoons extra virgin olive oil
3 (8-ounce) packages soy tempeh, cut into 1 inch cubes
2 cups coarsely chopped red onions
1 cup dried cherry tomatoes (If dried cherry tomatoes are unavailable, use dun-dried tomato halves)
2/3 cup teff
1 teaspoon sea salt
1 cup coarsely chopped cilantro or parsley (optional)

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

2. While the water comes to a boil, place the cumin and mustard seeds in a medium-sized unoiled skillet over medium-low heat. Stirring occasionally, dry-roast the seeds for 1 or 2 minutes, or until they begin to pop.

3. Add the oil to the skillet along with tempeh, onions, tomatoes, and teff. Sauté briefly, add the boiling water and salt, and simmer covered 15 to 20 minutes, or until the water is absorbed. Adjust the seasonings, if desired.

4. Garnish with cilantro, and serve immediately.

For a Change . . .
• Fry the mustard and cumin seeds in the oil before adding the remaining ingredients.
• Try different varieties of tempeh, such as vegetable or grain.

Nutritional Facts:

Serves: 6
Total Calories: 88
Calories from Fat: 60

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