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  • Dish

    Morning Matters

    Jul 15, 2018 4 minutes
    Recipes, photography and styling — KELLY GIBNEY

    Creamy Millet Porridge and Red Wine Roasted Rhubarb (gf, v)

    This warming breakfast is a wonderful wholesome treat when it’s chilly outside. It will last a few days in the fridge if you want to enjoy it for weekday breakfasts.

    PORRIDGE

    1 cup hulled millet
    4 cups water
    400-gram tin coconut cream
    1 teaspoon vanilla paste
    ¼ cup light muscovado sugar
    2 pears, grated (skin-on is fine)

    RED WINE ROASTED RHUBARB

    4 stalks rhubarb
    ½ cup red wine
    ¼ cup light muscovado sugar
    1 teaspoon vanilla paste
    ¼ teaspoon ground cinnamon

    TO SERVE

    additional coconut cream or milk, for drizzling, and bee pollen and spray-free flowers, if desired

    Preheat the oven to

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