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This Recipe Provided by Bob’s Red Mill Natural Foods

Teff Stew

posted by regnisaw@yahoo.com 1 year ago



Ingredients


2 Tbs Olive Oil


1 cup Onion, chopped


2 Garlic cloves, minced


½ tsp Paprika


½ tsp ground Cinnamon


½ tsp ground Allspice


½ tsp Sea Salt


¼ tsp Cayenne Pepper


1 cup Bob’s Red Mill Whole Grain Teff


2 cups chopped Tomato (about 2)


1 cup sliced Zucchini (about 1 medium)


1 cup sliced Yellow Summer Squash (about 1 medium)


4 cups gluten free Vegetable Broth


1 cup cooked Garbanzo Beans


¼ cup Lemon Juice


½ cup chopped Cilantro


Directions


Heat oil in a heavy 3 quart pot over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic, spices and salt and let cook, stirring constantly, for about 1 minute. Add Teff and cook, stirring constantly for 2 minutes. Add vegetable broth and bring to a simmer. Reduce heat to low and simmer until Teff is soft, about 30 minutes. Add tomatoes, zucchini and yellow squash and let cook until vegetables are crisp-tender, 10 – 15 minutes. Add the garbanzo beans and lemon juice and let the garbanzo beans warm through, 3 – 4 minutes. Just before serving, add the cilantro. Season to taste with salt and pepper. (Makes 4 - 6 servings)




tags:  teff stew, bob's red mill, stew, soups, dairy free
 
 
 
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