Teff pilaf - gluten free recipe

PUBLISHED: 10:56 13 February 2015 | UPDATED: 14:58 23 March 2015

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Preparation and cooking time: 25 mins

Cooking: 15 mins

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Ingredients - Serves 4

• 150g Teff Grain

• 300ml water

• 50g crunchy peanut butter

• 2 tomatoes

• 1 green chilli

• 2 spring onions

• 1 tbsp fresh chopped flat parsley

• pinch of salt and freshly ground black pepper

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Method

• Place the teff in a medium pan with 300ml of cold water and bring to the boil.

• Reduce the heat to a gentle simmer, cover the pan and cook over a medium heat for 15 minutes. Remove from the heat and leave to stand for 10 minutes.

• Roughly chop the tomatoes. Halve and deseed the chilli and discard the seeds, finely chop the flesh. Chop the spring onions and parsley. Gently warm up the peanut butter.

• Fluff up the teff grain with a fork, stir in the peanut butter and prepared vegetables, season with salt and pepper and mix well. Serve warm or cold as a salad.

• For other tasty and inspiring recipes using teff and quinoa grain, look on back of pack or visit www.dovesfarm.co.uk where products are also available to buy.

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