Millet Porridge with Strawberries, Pine Nuts, and Rosemary Syrup

Preparation info
  • Serves


    as a main dish
    • Difficulty


    • Ready in

      40 min

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

Abbie: This is lazy Sunday comfort food at its finest. We love to make this porridge for brunch between reading the paper and catching up over coffee. Yes, it takes a while to cook, but that will just make you appreciate the delicious balance of sweet, nutty, and herbal flavors even more when it’s ready. Even baby Quinn is a fan.




Make the Porridge

In a medium pot, bring the cashew milk and 1½ cups (360 ml) of the water to a boil. Stir in the millet, reduce the heat to medium–low, and simmer for about 15 minutes, stirring occasionally and making sure to scrape the sides and bottom of the pan to avoid scorching until the millet has absorbed most of the liquid.

Add the coconut