Savory Southwest Teff and Steel-Cut Oats
Here’s a versatile, savory dish made with oats and Maskal 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, Healthy Slow Cooking
- ⅔ cup brown or ivory Maskal Teff™ grain
- ⅓ cup steel-cut oats
- 1 Tbsp olive oil (or water sauté to make oil-free)
- 1 cup onion, minced
- 1 cup bell pepper, minced (tri-color if possible)
- 2 cloves garlic, minced
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chili powder (or use more if you’d like to make it spicier)
- 3 ½ cups water or unsalted vegetable broth
- ¼ cup nutritional yeast
- Salt and pepper, to taste
- Lightly toast the teff and oats in a sauté 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 sauté until translucent. Stir in the bell pepper and garlic. Cook until the bell peppers soften, then add in the cumin, smoked paprika, and chili powder. Sauté until the spices become fragrant.
- Add the 3 cups of water or broth and the toasted teff and oats to the sautéed 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.