A while back I got this wonderful box of ancient grains from Bob's Red Mill. There was a lot of new grains in there and I had fun trying them all. There was one grain in the box call Teff, a tiny whole grain that has been a staple of traditional Ethiopian cooking. This grain is loaded with protein, iron, fiber, and calcium. I have eaten the grain as a hot cereal and love the nutty taste it has, but I have not used it in any recipes until today. I discovered a yummy veggie burger recipe in Kiwi magazine that uses Teff and I just had to make it. These veggie burgers have awesome flavor.
Makes 4 burgers
2/3 cup Bob's Red Mill Teff
2 1/2 cups water
2 Tablespoons olive oil
1/3 cup chopped onion
1 cup chopped kale
1 small sweet potato, peeled and shredded
1/2 cup corn
2 cloves garlic, minced
1/4 teaspoon salt
1 Tablespoon olive oil
1. In a medium saucepan bring the Teff and water to a boil. Cover and simmer for 20 minutes, until the water has been absorbed by the Teff. Remove from heat and allow to sit, covered, for 10 minutes.
2. In a large pan heat the oil.Saute the onion, kale, sweet potato, corn, and garlic for 9 minutes or until potato is tender.
3. Add the Teff to he vegetable mixture, along with the salt and mix well. Form the Teff into 4 patties. Cover and refrigerate for 30 minutes.
4. Using the same saute pan, heat 1 tablespoon olive oil. When oil is hot, carefully place the Teff burgers in the pan. Cook 5 minutes on each side.
Serve on rolls with cheese or other favorite burger toppings.