Teff Porridge

1 c whole grain Teff
1 T. butter
1/4 tsp. ground cloves (opt.)
3/4 c pitted dates (halved) or raisins (opt.)
1/4 tsp. sea salt
3-4 T. honey
1/2 c pecans (opt.)
milk or cream for serving (opt.)

Set a heavy 2 quart saucepan over med. heat. Add the Teff and toast, stirring frequently until the grains emit a mild toasty aroma and begin to pop (3-6 minutes). Turn off heat and stand back to avoid sputtering. Add 3 cups boiling water, the butter and cloves. Stir well. Turn the head to medium, cover, and cook at a gentle boil for 10 minutes. Stir from time to time to prevent the grains from sticking to the bottom. Stir in dates, salt, and honey to taste. Cover and continue cooking until the grains are tender and one color throughout (no whiteish dot in the center), about 5-10 minutes longer. Stir in more boiling water if the mixture becomes very thick before the grains are thoroughly cooked. When the porridge is done, turn off the heat and let sit covered for 5 minutes. Stir in the pecans. Ladle into bowls and put in cream if desired. Enjoy this unique yet delicious hot cereal!

*Bob's Red Mill recipe