Ethiopian Teff Veggie Loaf | The Whole Grains Council

Ingredients

• 3 cups water
• 3 ½ cups thinly sliced yams
• 1 cup teff
• ½ teaspoon sea salt, or to taste
• 1 tablespoon extra-virgin olive oil
• 1 ½ cups coarsely chopped leeks
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 2 cups coarsely chopped collard greens
• ½ cup coarsely chopped basil
• ½ cup coarsely chopped cilantro