Ingredients
4 1/2
cups reduced-sodium vegetable broth
1 1/2
cups uncooked teff
1/2
teaspoon salt
2
pints grape tomatoes
Cooking spray
6
oz baby arugula
1
clove garlic
1/3
cup unsalted toasted cashews
1/4
cup lemon juice
2
tablespoons olive oil
2
tablespoons reduced-sodium vegetable broth
2
tablespoons shredded Parmesan cheese, if desired
Preparation
Heat oven to 400°F. Line 13x9-inch baking dish with foil.
In 2-quart saucepan, heat 4 1/2 cups broth to boiling. Reduce heat; beat in teff and salt with whisk. Cover; simmer, stirring occasionally, about 15 minutes or until teff is thick and porridge-like in consistency. Pour into baking dish. Refrigerate at least 15 minutes or until completely cool and set.
While teff is cooking, roast tomatoes. Place whole tomatoes on cookie sheet, and spray with cooking spray (approximately 4 quick sprays). Bake tomatoes about 20 minutes, stirring halfway through, until tomatoes are beginning to blister. Set aside.
While tomatoes are roasting and teff is cooling, make pesto. In food processor, place arugula, garlic, cashews and lemon juice. Cover; process. While processor is running, slowly drizzle in oil and 2 tablespoons vegetable broth. Scrape bowl, and process until mixture is smooth. Remove from bowl, and set aside.
Heat 10-inch nonstick skillet over medium-high heat. Carefully remove cooled teff, using foil to lift out of baking dish. Using 3-inch round cutter, cut teff into 12 circles. Working in 3 batches, brown teff on both sides until crispy, about 3 minutes each side.
On each of 6 serving plates, place 2 1/2 tablespoons pesto, 2 teff circles and tomatoes. Sprinkle each serving with 1 teaspoon Parmesan cheese.
