Creamy gorgonzola teff with herb-roasted tomatoes
Creamy gorgonzola teff with herb-roasted tomatoes
INGREDIENTS
1 1/2 cups unsalted chicken stock
1 1/2 cups 2% milk
1 cup uncooked teff
1/2 teaspoon kosher salt
2 ounces crumbled Gorgonzola cheese
1/4 cup fat-free sour cream
1/4 teaspoon black pepper
1/4 cup oven-roasted cherry tomatoes
Fresh thyme
PREPARATION
Combine chicken stock and milk in a medium saucepan; bring to a boil.
Stir in teff and salt.
Cover and simmer 20 minutes or until liquid is absorbed, stirring occasionally. Remove pan from heat; stir in crumbled Gorgonzola, sour cream, and pepper. Divide teff mixture evenly among 6 plates.
Top each with tomatoes; sprinkle with fresh thyme.
Recipe was created by Sidney Fry with the original source located here.
