Here’s a versatile, savory dish made with oats and teff that will blow your mind and change your dinners! As a side dish, it’s the perfect companion for steamed veggies or served with beans and a burrito for a complete meal. Try using some as the main component to tacos, and you’ll be pleasantly surprised, too. My favorite way to use it is as the base for a southwestern inspired bowl. Just top with beans tossed in your favorite salsa and all the fresh veggie fixings.
Author Kathy Hester
2/3cupMaskal Brown Teffivory will work too!
1tablespoonolive oilor water saute to make oil-free
1cupminced bell peppertri-color if possible
1/2teaspoonchili powderor use more if you'd like to make it spicier
3 1/2cupswater or unsalted vegetable broth
Before Serving Ingredients:
Salt and pepperto taste (I used 1 teaspoon salt and 1/4 teaspoon pepper)
Lightly toast the teff and oats in a saute pan over medium-low heat until you notice a nutty fragrance, about 3 to 4 minutes. Set aside for a later step.
Heat the oil (or water if you’re making this oil-free) into a Dutch Oven or saucepan over medium heat. Once hot, add the onion and saute until translucent. Stir in the bell pepper and garlic. Cook until the bell peppers soften, then add the cumin, smoked paprika, and chili powder. Saute until the spices become fragrant.
Add the 3 cups of water or broth and the toasted teff and oats to the sauteed vegetable mixture. Bring to a boil, then turn the heat to low and simmer while stirring often for about 15 minutes. If it cooks a bit dry before the oats are tender, add the additional ½ cup water or broth.
Once done, remove from heat and stir in the nutritional yeast. Add salt and pepper to taste and serve as a side or the bottom of a dinner bowl slathered with your favorite toppings.