Millet with Macadamia Nuts & Currants

Millet has been used for centuries in Asia, Africa and Europe. As a grain, it is inclined to become mushy when cooked. This recipe shows you how to make it light and fluffy. It is high in fibre and the fat is primarily monounsaturated – a healthy type – from the macadamia nuts.


  • 1 ½ - 2 cups water
  • 1 tsp macadamia or canola oil
  • pinch salt, optional
  • 1 cup hulled millet seeds
  • ½ cup coarsely chopped unsalted macadamia nuts
  • ½ cup shredded coconut
  • ¼ cup currants

Stove-top method

  1. Add one and a half cups of water, oil and salt to a medium-sized saucepan and bring to the boil. Stir in the millet seeds, partly cover with lid, and turn down the heat. Simmer for about 20 minutes, stirring halfway with a fork to allow steam to escape.
  2. Remove from heat and fluff up millet with a fork. This will allow further steam to escape. Leave uncovered for about five minutes, fluffing the millet occasionally.
  3. Place the cooked millet in a glass bowl and mix in the remaining ingredients until the mixture is crumbly.
  4. Serve millet with milk, soy milk or plain yoghurt. Top with poached fruit, a dollop of any nut butter or tahini, and drizzle with honey if extra sweetness is desired. Millet can also be stored for several days covered in the fridge and reheated as required.

Microwave method

  1. Add two cups of water, oil, salt and the millet to a microwave dish and mix.
  2. Cover with a lid and microwave for eight minutes on high.
  3. Continue microwaving for a further 12 minutes on medium high or until the liquid has been absorbed.
  4. Fluff up with a fork and cover with the lid, allowing to stand for a further five minutes.
  5. Continue with step 4 of the instructions for stove-top millet.

Serves 5

Per serve: energy 1278 kJ (305 Cal); protein 6 g; fat 16 g; saturated fat 5 g; cholesterol 0 mg; carbohydrate 34 mg; fibre 6 g; calcium 21 mg; iron 2 mg

For more delicious recipes, and to see the nutritional analysis for this recipe, please purchase a copy of The Breakfast Book.