Ethiopian Vegetable Bowl with Teff

Instructions

1. 1Rinse the 1 cup of Teff thoroughly under cold water. Combine the rinsed 1 cup of Teff with 2 cups of Water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the teff is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. 2While the teff is cooking, prepare the vegetables. Cut the 1 cup of Carrots into 1.27 cm pieces. Cut the 1 cup of Zucchini into 1.27 cm pieces. Thinly slice the 1 cup of Cabbage. Cut the 1 cup of Beets into 1.27 cm pieces. Peel and finely chop the 1 medium Onion. Mince the 3 cloves of Garlic.
3. 3Heat the 2 tablespoons of Olive oil in a large 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the chopped 1 medium Onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. 4Add the minced 3 cloves of Garlic to the skillet and cook for 1 minute more, until fragrant. Stir in the 2 tablespoons of Berbere spice blend and the 0.5 teaspoon of Turmeric powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Add the prepared 1 cup of Carrots, 1 cup of Zucchini, 1 cup of Cabbage, and 1 cup of Beets to the skillet. Stir well to coat all the vegetables evenly with the spices. Cook, stirring occasionally, for 10-15 minutes, or until the vegetables are tender-crisp. They should be slightly softened but still have a slight bite.
6. 6Divide the cooked teff evenly among 4 bowls. Spoon the spiced Ethiopian vegetables over the teff in each bowl.
7. 7Serve immediately with 4 wedges Lemon wedges on the side for squeezing over the bowls.

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