If you get the veg going while the water is simmering for the teff porridge, cook time from start to finish is about 15 minutes. Note: Originally when I made this I also added about ½ cup sliced tomato sautéed in olive oil with herbs de provence until just beginning to reduce and wrinkle. The tangy sweetness of the fried tomatoes is a delicious contrast to the savory, creamy teff. Highly recommended! (The currants pictured are just for color contrast, they're not actually that great in the porridge.)