Cabbage and Sweet Potato Salad with Teff

Cabbage and Sweet Potato Salad with Teff

Teff is a traditional grain from Ethiopia, but other whole grains can be substituted. Try quinoa or brown rice instead.

Ingredients:

• 1/2 cup (dry) teff, cooked according to package directions = about 2.5 cups cooked.
• 1 medium sweet potato, peeled and chopped
• five or six small green onions, white and light green sections, chopped
• 1 tablespoon finely diced fresh ginger
• 1 15 oz. can low-sodium garbanzo beans (chickpeas), rinsed and drained
• 1/2 a medium-sized head of green cabbage, outer leaves removed and chopped
• 1/2 cup fresh chopped parsley leaves
• pepper to taste
• 3 tablespoons white wine (NOT cooking wine, which is high in sodium; may substitute water).
• 2 tablespoons oil

Heat the oil, add the sweet potatoes until they begin to soften, stirring often, then add the onion and ginger. If the sweet potatoes or other ingredients start to stick to the bottom of the pan, add the wine. Cover between stirring.  When the onion softens, add the cabbage. If you haven't yet added the wine, now is the time to add it. When the cabbage has softened considerably, stir in the parsley and cook for two to three minutes, then stir in the beans and heat through. Season with pepper to taste. Remove from heat and put mixture in a large bowl. Stir in the cooked teff.

My husband likes this hot, but I think it tastes best when cold.

To make the recipe even lower in sodium, soak and cook your own garbanzo beans, but this takes a little advanced preparation.