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Herby Pepper Teff Polenta

Veg HT ACC 25mins


Serves 4     Hot Vegetarian Vegetables Grains Herbs Accompaniment Gluten Wheat Dairy Free Eggless

2 tbsp Olive Oil
1 Onion, chopped
2 Garlic Cloves, sliced
1 Red Capsicum (sweet pepper), chopped
4 Tomatoes, chopped
100g/4oz Teff Grains
450ml/15fl.oz. Boiling Stock
Salt and Black Pepper
2 tbsp Freshly Chopped Parsley
2 tbsp Freshly Chopped Coriander


1 Heat the oil in a large frying pan until hot, add the onions and sauté, stirring occasionally, for 5 minutes.

2. Add garlic, peppers and tomatoes and sauté for a further 3 minutes.

3. Add the teff, stock, salt, pepper and herbs, mix well then cover and simmer for 15 minutes, stirring from time to time, until the water has been absorbed and the teff is tender.

4. Serve immediately or transfer the mixture to a wide shallow dish, allow to cool for about 30 minutes then slice and serve.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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