Teff Porridge With Pecans, Dates, And Honey

• 1 cup teff
• 1 tablespoon butter
• 3 cups water
• 1/4 teaspoon ground cloves
• 3/4 cup pitted dried dates, roughly chopped
• 1/4 teaspoon salt
• 3 tablespoons honey
• 1/4 cup pecans (or other nuts), preferably toasted lightly
• 1/4 cup cream, milk, or yogurt

1. In a heavy-bottomed pot, toast the teff over medium heat, stirring constantly, until it starts to pop.
2. Once the teff is popping, add the butter and stir constantly until the butter melts and coats the teff (about 2 to 3 minutes).
3. Add the water and cloves, stir, and bring to a gentle boil. Reduce the heat, cover the pot, and let simmer for about 10 minutes.
4. Add the dates, salt, and honey. Stir to mix well. Continue cooking, stirring occasionally, for 5 to 10 minutes. The teff is ready when it's creamy and all the water has been absorbed. (If it gets too thick too quickly, you can add a little water to thin it out.)
5. Spoon the porridge into a bowl and top with the toasted nuts and cream (or milk or yogurt). Drizzle a little more honey over the top if you like a sweeter breakfast.

teff, butter, water, ground cloves, dates, salt, honey, pecans, cream

Taken from food52.com/recipes/40241-teff-porridge-with-pecans-dates-and-honey (may not work)