Recipe
Author
Hy-Vee Test Kitchen
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Description
Nothing says comfort like a hot bowl of porridge. These bowls of goodness feature two wholesome grains: teff and spelt. While teff adds a delicious nutty flavor with hints of cocoa, spelt lends appealing chewiness. If you cook the grains ahead and store them in the fridge, breakfast can be ready in 10 minutes or less.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. uncooked spelt | ||
| 5 c. water, divided | ||
| 1 c. uncooked teff | ||
| 1 c. Hy-Vee whole milk | ||
| ½ c. packed Hy-Vee brown sugar | ||
| Desired topping: dried figs, orange marmalade and creme fraiche; fresh blackberries and apricot, maple syrup and toasted almonds or blackberry preserves, dried cherries and mint |
Directions
- Soak spelt in water overnight; drain. In a large saucepan, combine spelt and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes.
- Add remaining 3 cups water and teff to saucepan. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until grains are tender. Stir in milk and brown sugar.
- Top porridge as desired.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 5mg
- Sodium: 25mg
- Total Carbohydrates: 65mg
- Protein: 10g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 20%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Fall 2015.