Charred Radicchio and Walnut Oil Teff
A nutty, earthy teff grain pilaf brightened by caramelized radicchio and finished with toasted walnut oil. This Ethiopian-inspired side dish combines the nutty flavor of whole teff with the bitter-sweet notes of charred radicchio, creating a complex and deeply satisfying grain pilaf. Serve warm alongside roasted vegetables or grilled proteins.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 5 min
- Makes
- 4 servings (about 1 cup per serving)
Steps
Before you start
- Toast the teff grains in a dry skillet to develop their nutty flavor—a crucial step for depth
- Have your vegetable broth measured and ready to add
- Slice the radicchio into thin wedges, keeping the core intact so pieces hold together
Toast the teff grain
- Pour the teff into a large dry skillet over medium heat.
- Toast for 3–4 minutes, stirring frequently with a wooden spoon, until the grains become fragrant and deepen slightly in color.
- Do not let them burn—they should smell warm and nutty, not scorched.
- Transfer to a bowl.
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Ready when: Grains are fragrant and have darkened slightly in color; smell is warm and toasty
Tip: Do not skip toasting—it transforms the teff from bland to rich and nutty, which is essential for this dish
Char the radicchio
- Return the skillet to medium-high heat.
- Working in batches, place radicchio wedges cut-side down in the dry pan.
- Let them sit undisturbed for 2–3 minutes until the cut surfaces turn dark brown or nearly black.
- Flip and char the other side for another 1–2 minutes.
- Transfer to a plate.
- The pieces should be tender at the edges but still hold their shape.
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Ready when: Radicchio surfaces are dark brown or charred; edges are tender and beginning to collapse slightly
Tip: Don't move the radicchio until it's charred—the contact heat creates the bitter-sweet caramelization that defines the dish
Sauté aromatics
- Pour 1½ tablespoons of the walnut oil into the skillet and heat over medium.
- Add the minced shallot and sauté for 2 minutes until softened and fragrant.
- Add the minced garlic and the white and light green parts of the scallions; cook for 1 minute more, stirring gently.
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Ready when: Shallot is translucent; garlic is fragrant but not browned
Tip: Keep the heat at medium so the garlic softens without burning, which would make it bitter
Toast teff in oil
- Add the toasted teff grain to the skillet with the aromatics.
- Stir constantly for 1–2 minutes to coat the grains in the walnut oil.
- The grains should glisten and the mixture should smell intensely nutty.
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Ready when: Teff grains are evenly coated and glossy; aroma is rich and toasted
Tip: This step builds complexity by allowing the walnut oil to infuse the grain flavor
Add broth and simmer
- Pour in the vegetable broth and stir once to distribute the teff.
- Bring to a gentle boil over medium-high heat, then immediately reduce to medium-low.
- Cover the pot with a lid and simmer for 15–20 minutes until the liquid is nearly absorbed and the teff is tender but still has a slight texture (not mushy).
- The grains should look individually separate, not clumpy.
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Ready when: Liquid is absorbed; grains are tender but retain slight firmness and are visibly separate
Tip: Teff absorbs liquid quickly, so watch carefully in the final minutes and don't overcook or it will become porridge-like
Fold in charred radicchio
- Remove from heat and fold the charred radicchio wedges gently into the cooked teff with a wooden spoon.
- Be careful not to break apart the radicchio pieces.
- The residual heat will soften them slightly and distribute their bitter-sweet flavor throughout.
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Ready when: Radicchio pieces are warmed through and beginning to wilt into the grain
Tip: Fold gently to keep radicchio pieces intact for visual appeal and texture contrast
Season and finish
- Drizzle the remaining 1½ tablespoons of walnut oil over the top.
- Taste and season with sea salt and freshly ground black pepper.
- Add a squeeze of lemon juice if desired for brightness.
- Scatter the reserved dark green scallion parts over the top as garnish.
- Serve warm.
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Ready when: Seasonings are balanced; pilaf smells of toasted grain and walnuts with a hint of citrus
Tip: Add the second drizzle of walnut oil at the end to preserve its delicate, toasted flavor rather than cooking it away
Good to know
Tips
- Teff is a tiny, nutrient-dense grain from Ethiopia with a subtle, slightly sweet flavor—do not rinse it before cooking, as the grains are so small they will slip away
- The char on the radicchio is not burnt; it's the natural browning and caramelization of the vegetable's sugars, which creates depth and bitterness that balances the nutty grain
- This pilaf pairs beautifully with roasted cauliflower, slow-cooked lentils, or grilled fish; the walnut oil and charred radicchio add sophistication to simple proteins
- For a creamier texture, stir in 2–3 tablespoons of Greek yogurt or crème fraîche at the end, along with fresh herbs like mint or dill
Make ahead
You can toast the teff grain up to 1 day ahead and store in an airtight container. The charred radicchio can be prepared up to 4 hours ahead and stored at room temperature, then folded in just before serving. Reheat the finished pilaf gently in a covered skillet over medium-low heat with a splash of broth if it has dried out.
Storage & reheating
Store leftover pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat, adding a tablespoon of vegetable broth or water to restore moisture. The pilaf does not freeze well because the radicchio becomes mushy upon thawing.
Substitutions
- whole teff grain, hulled → farro or barley. Use a 1:2 ratio of grain to broth and increase the cooking time to 25–30 minutes. Both grains are heartier than teff but will give a similar earthy result.
- radicchio head → red cabbage or Belgian endive. Red cabbage requires 4–5 minutes per side to char; endive needs only 1–2 minutes. Both will provide similar bitter-sweet caramelization.
- walnut oil → hazelnut oil or roasted sunflower oil. These will maintain the toasted, nutty character of the dish. Do not use olive oil, which will overpower the teff's delicate flavor.
- vegetable broth → chicken or mushroom broth. Chicken broth will add richness; mushroom broth will deepen the earthy notes. Adjust salt as broths vary in saltiness.
