Millet Porridge with Strawberries, Pine Nuts, and Rosemary Syrup

Name: Millet Porridge with Strawberries, Pine Nuts, and Rosemary Syrup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: Serves 4 as a main dish
Cuisine: Italian
Ingredients: ¼ cup (20 g) toasted coconut flakes; ¼ cup (35 g) pine nuts; 1 cup (200 g) millet; 1 cup (240 ml) canned coconut milk; ¼ teaspoon kosher sea salt; ¼ cup (60 ml) maple syrup; ¼ cup (60 ml) filtered water; 3- inch (7.5- cm) sprig rosemary; 2 teaspoons fresh lemon juice; 1⅓ cups (220 g) strawberries, hulled and sliced; 1 cup (240 ml) Creamy Vanilla Cashew Milk or nondairy milk of your choice, plus more for serving; 2½ cups (600 ml) filtered water, plus more as needed

Preparation info

Serves
4
as a main dish

Difficulty
Easy
Ready in
40 min

Appears in

Pescan

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.

Ingredients

Porridge

1 cup (240 ml) Creamy Vanilla Cashew Milk or nondairy milk of your choice, plus more for serving

Method

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