Lemony Hot Teff Cereal – with Apple, Fennel, and Sausage
Author: Lauren Chandler Cooks
Photos by: Dana Halferty
- ½ cup Maskal Teff® Grain
- 2 tablespoons extra-virgin olive oil, divided
- 1 small fennel bulb with fronds, bulb thinly sliced, fronds roughly chopped
- 1 cup ground or roughly chopped sausage (vegan or meat)
- 1 apple (recommend Honeycrisp or Fuji), diced
- ¼ cup toasted pine nuts
- 1 Tablespoon pure dark maple syrup, or more to taste
- 1 lemon, juiced
- Sea salt and freshly ground black pepper
- Place a medium-sized pot over medium heat. Add the teff and toast, stirring frequently, until it starts to pop and becomes fragrant. Stir in 3 cups of water and a pinch of salt and bring to a boil, then lower the heat and simmer for around 30 minutes, stirring occasionally, until the water is absorbed and the teff has thickened to a porridge.
- While the teff is cooking, prepare the other ingredients. Heat 1 tablespoon of the olive oil in a medium-sized skillet over medium heat. Add the fennel and a pinch of salt and cook, stirring frequently, for 3-4 minutes until the fennel browns. Add the sausage and the apple and cook, stirring occasionally, until the apple starts to brown in spots, around 3-4 minutes. Remove from heat.
- Stir half of the fennel mixture into the teff along with half of the pine nuts, the remaining olive oil, a generous pinch of salt and pepper, and juice from half of the lemon. Divide evenly among bowls and top with the remaining fennel mixture, the maple syrup, toasted pine nuts, and fennel fronds. Serve immediately, with a lemon wedge if you like.
Store in an airtight container for up to a week. Reheat in a pot over a low flame, stirring in water to reconstitute.