Teff

[lizard00]

But what do you do with it? Other than the directions on the box. I searched the food network website and found nothing. Do any of you have suggestions with what to do with it??

[RiceGuy]

Well, since you didn't say teff flour, I'm guessing you mean teff grain. In that case I'd suggest trying a few different things. It's good as a hot cereal, and probably works well in snack bars, or basically anyplace where a whole-grain texture is desired. Probably could be used like corn meal or grits.

But you didn't say whether it's the brown teff, or the ivory. Each has its own distinct flavor. The more common brown has a somewhat chocolate-like flavor, the flour of which tends to work well in recipes using chocolate. For example, brownies, cookies, etc.

[lizard00]

It's the ivory grain.

[RiceGuy]

It's the ivory grain.

Ah, ok. My first thought would be to try it like a hot cereal. I'm sure you'll have a few ideas on how to use the rest once you taste it. What does the package suggest?

[lizard00]

Ah, ok. My first thought would be to try it like a hot cereal. I'm sure you'll have a few ideas on how to use the rest once you taste it. What does the package suggest?

On the outer package, just the directions for cooking it. On the inside is a small leaflet with recipes. Most of them are for the flour though, like for cookies, brownies, etc. But, I figured I would just make it according to the directions and go from there. I was more interested in it as an actual dish, not to bake with. So, I made it, let it cool, and then formed them into little patties with garlic, parsley and salt and sauteed them. The grain itself is really good, and with the other stuff added was great. I may try it as a breakfast cereal too. When it's hot, it has that nice, creamy consistency.

The leaflet also suggested making sort of a rice/teff pilaf or something similar. I may try that too. I just needed an idea of the texture and taste. Now, my experimenting can happen. Horay!! Something new that I would never have known about.

Just had an idea: I bet it work work well as the bulgur sub in tabouleh... hmmm... I have a new quest.

Thanks RiceGuy!

[lcbannon]

I had bought the Brown Grain and love it in Chocolate reciepes BUT I took the grains and whizzed them in my little coffee grinder to a fine flour, this way it is not gritty.

[RiceGuy]

On the outer package, just the directions for cooking it. On the inside is a small leaflet with recipes. Most of them are for the flour though, like for cookies, brownies, etc. But, I figured I would just make it according to the directions and go from there. I was more interested in it as an actual dish, not to bake with. So, I made it, let it cool, and then formed them into little patties with garlic, parsley and salt and sauteed them. The grain itself is really good, and with the other stuff added was great. I may try it as a breakfast cereal too. When it's hot, it has that nice, creamy consistency.

The leaflet also suggested making sort of a rice/teff pilaf or something similar. I may try that too. I just needed an idea of the texture and taste. Now, my experimenting can happen. Horay!! Something new that I would never have known about.

Just had an idea: I bet it work work well as the bulgur sub in tabouleh... hmmm... I have a new quest.

Thanks RiceGuy!

Glad you've found some ways to enjoy it. Some recipes actually suggest the grain or the flour, since the grain is so tiny. I haven't tried them in baked stuff, but I suppose it might work in some things like snack bars, cookies, crackers, etc.

If you like creamy foods, I wonder if you've tried Lundberg's sweet brown rice. It cooks up nice and creamy, not dry like ordinary long grain brown rice.