Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Sidney Fry, MS, RD
Recipe by Cooking Light August 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 6 (serving size: about 1/2 cup teff and about 1/4 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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 www.choosemyplate.gov.

Nutrition Facts

219 calories; fat 7g; saturated fat 3.1g; mono fat 2g; poly fat 0.4g; protein 10g; carbohydrates 30g; fiber 5g; sodium 375mg.
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