Bob's Red Mill WHOLE GRAIN TEFF

TEFF PORRIDGE WITH DATES AND HONEY
1 cup Whole Grain Teff
1 Tbsp. Unsalted Butter, cut into small pieces
¼ tsp. ground Cloves
¾ cup Pitted Dates (halved crosswise) or Date Pieces (oat covered)
¼ tsp. Sea Salt
3 to 4 Tbsp. Honey
½ cup Walnuts - Baker's Pieces
Milk or Cream for serving (optional)

Set a heavy, 2-quart saucepan over medium heat. Add the Teff and toast, stirring frequently until the grains emit a mild, toasty aroma and begin to pop, 3 to 6 minutes. (You will notice little white dots of popped grain but may not hear the popping.)
Turn off the heat and stand back to avoid sputtering. Add 3 cups of boiling water, the butter, and cloves. Stir well. Turn the heat 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. Mash any lumps against the side of the pan.
Stir in the dates, salt, and honey to taste. Cover and continue cooking until the grains are tender and one color throughout (there should be no whitish colored grain), and the porridge is the disired consistency, 5 to 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 let sit covered for 5 minutes. Stir in the walnuts. Ladle into bowls. Accompany with a small pitcher of milk or cream, if you wish.