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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



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 where both products are also available to buy.

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