This comforting, unusual breakfast is a welcome break from oatmeal. It reminds me of Cream of Wheat, but far more flavorful and complex. This basic recipe comes from the Bob's Red Mill teff bag, but you can easily riff on the add-ins to suit your taste (just like oatmeal!). —Posie (Harwood) Brien
pitted dried dates, roughly chopped
pecans (or other nuts), preferably toasted lightly
In a heavy-bottomed pot, toast the teff over medium heat, stirring constantly, until it starts to pop.
Once the teff is popping, add the butter and stir constantly until the butter melts and coats the teff (about 2 to 3 minutes).
Add the water and cloves, stir, and bring to a gentle boil. Reduce the heat, cover the pot, and let simmer for about 10 minutes.
Add the dates, salt, and honey. Stir to mix well. Continue cooking, stirring occasionally, for 5 to 10 minutes. The teff is ready when it's creamy and all the water has been absorbed. (If it gets too thick too quickly, you can add a little water to thin it out.)
Spoon the porridge into a bowl and top with the toasted nuts and cream (or milk or yogurt). Drizzle a little more honey over the top if you like a sweeter breakfast.