For breakfast this morning, I made teff. Teff is a tiny grain that originated in Africa. You may better know it as the grain used in making injera, the big flat breads served in Ethiopian restaurants. I used brown teff. I put a half cup of teff into 1.5 cups boiling water w/a dash of sea salt. I lowered the heat to simmer and stirred occasionally to prevent sticking. I am sorry I didn't time how long it took to get to the consistency you see. Next time I make it, I'll set the clock to see! This is also good served drizzled with coconut milk, but today I drizzled on a sauce made from maple syrup and almond butter.
[Note added 5/4: teff needs to simmer approximately 15 minutes].