Teff Pilaf Recipe

The subtle earthy tones of teff grain make this easy-to-cook pilaf a real winner. This recipe is gluten-free, dairy-free, vegetarian and vegan.




10 minutes

Cooking time

15 minutes


  • 150g Teff Grain
  • 300ml water
  • 50g crunchy peanut butter
  • 2 tomatoes
  • 1 green chilli
  • 2 spring onions
  • 1 tbsp fresh chopped flat parsley
  • Pinch of salt and freshly ground black pepper


1. Place the teff in a medium pan with 300ml of cold water and bring to the boil.

2. Reduce the heat to a gentle simmer, cover the pan and cook over a medium heat for 15 minutes. Remove from the heat and leave to stand for 10 minutes.

3. Roughly chop the tomatoes. Halve and de-seed the chilli and discard the seeds, finely chop the flesh. Chop the spring onions and parsley. Gently warm up the peanut butter.

4. Fluff up the teff grain with a fork, stir in the peanut butter and prepared vegetables, season with salt and pepper and mix well. Serve warm or cold as a salad.

Recipe courtesy of Doves Farm. For other tasty and inspiring recipes using teff and quinoa grain, look on back of pack or visit www.dovesfarm.co.uk/recipes/gourmet-recipes/ where both products are also available to buy.

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