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Creamy Gorgonzola Teff with Herb-Roasted Tomatoes

Photo: Randy Mayor; Styling: Claire Spollen
Hands-on time 15 mins
Total time 30 mins
Yield Serves 6 (serving size: about 1/2 cup teff and about 1/4 cup tomato mixture)


  • 1 1/2 cups unsalted chicken stock
  • 1 1/2 cups 2% milk
  • 1 cup uncooked teff
  • 1/2 teaspoon kosher salt
  • 2 ounces crumbled Gorgonzola cheese
  • 1/4 cup fat-free sour cream
  • 1/4 teaspoon black pepper
  • 1/4 cup oven-roasted cherry tomatoes
  • Fresh thyme

Nutrition Information

  • calories 219
  • fat 7 g
  • satfat 3.1 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 10 g
  • carbohydrate 30 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 375 mg
  • calcium 0.0 mg

How to Make It

  1. Combine chicken stock and milk in a medium saucepan; bring to a boil. Stir in teff and salt. Cover and simmer 20 minutes or until liquid is absorbed, stirring occasionally. Remove pan from heat; stir in crumbled Gorgonzola, sour cream, and pepper. Divide teff mixture evenly among 6 plates. Top each with tomatoes; sprinkle with fresh thyme.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit