Teff Porridge with Honey and Dates Recipe

• 3 1/2 cups water
• 1 cup teff
• 2 tablespoons unsalted butter (1/4 stick)
• 1/3 cup hulled, unsalted, raw pumpkin seeds
• 1 cup Medjool dates, pitted and coarsely chopped
• 3 tablespoons honey
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon orange zest
• 3/4 teaspoon kosher salt

1. Heat water in a medium saucepan over high heat.
2. When it boils, add teff and whisk to thoroughly incorporate.
3. Reduce heat to low and cover.
4. Simmer, whisking occasionally, until almost all of the liquid has been absorbed and the teff is tender, about 30 minutes.
5. Remove from heat and keep covered.
6. Heat butter in a medium frying pan over medium heat.
7. When foaming subsides, add pumpkin seeds and cook until seeds begin to pop and butter just begins to brown, about 3 minutes.
8. Immediately add seeds and butter to the cooked teff, add remaining ingredients, and stir to combine.
9. Serve immediately.

water, teff, unsalted butter, pumpkin seeds, dates, honey, brown sugar, orange zest, kosher salt

Taken from www.chowhound.com/recipes/teff-porridge-with-honey-and-dates-27601 (may not work)