FOR IMMEDIATE RELEASE
March 6, 2020
Contact: Wendy White, 303-869-9174, Wendy.White@state.co.us
Broomfield, Colo. - What is Millet? Millet is a grain that is most often found in bird seed blends; however, this gluten-free grain is also gaining popularity in many recipes. Colorado is the number one proso millet producing state in the nation, with 275,000 acres producing nearly eight million bushels each year.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state. The following recipe is provided by Chef Jason K. Morse, C.E.C., of 5280 Culinary, LLC.
Tropical Overnight Millet
3 cups water
1 cup millet, rinsed
3/4 teaspoon ground cinnamon
2 tablespoons dark brown sugar
2 cups whole milk
1/2 cup fresh pineapple, chopped fine
1/2 cup fresh strawberries, chopped fine
1/2 cup sweetened coconut, toasted
1/2 cup salted macadamia nuts, toasted and chopped
Add 3 cups of water to a saucepan and bring to a boil. Add the millet and return to a boil. Reduce to a simmer and cook the millet for 10-12 minutes or until tender. Remove from the stove and drain through a fine mesh strainer. Fluff millet and place into a bowl, top with the sugar and cinnamon, and mix well. Place bowl in the refrigerator to chill. Divide the cooked millet into four 12oz mason jars. In a separate bowl, mix the pineapple, strawberries, macadamia nuts and toasted coconut. Top each mason jar of millet with 1/2 cup whole milk. Divide the pineapple/berry mixture among the four mason jars. Place the cover on the jars and chill in the refrigerator 6-8 hours or overnight. Grab a spoon and enjoy!
Visit www.coloradoproud.org for a complete list of recipes.
Colorado Proud is a program of the Colorado Department of Agriculture that promotes food and agricultural products grown, raised or made in Colorado. The program’s 2,800 members include growers, processors, schools, restaurants and retailers statewide.