Colorado Proud March
Every month the Colorado Agriculture Department highlights a product made by local growers or producers to promote the variety of products that come from the state. This month the program is focusing on a grain a lot of people may not know much about; millet.
White: ”A lot of people may not be familiar with millet. It’s usually used as an ingredient in bird seed blends. But it’s a gluten free grain so we’re really seeing an interest in using it for human recipes as well. This month’s recipe is a Tropical Overnight Millet. Sort of a play on overnight oatmeal but it’s a really great way for folks to introduce themselves to millet and try it out.
That’s Wendy White, Marketing Specialist with the Agriculture Department.
She says it is interesting that some people don’t know much about millet given Colorado growers’ investment in the ancient grain.
White:” Colorado is the number one proso millet producing state in the nation, with 275,000 acres producing nearly 8 million bushels each year. It’s a big crop for Colorado and we’re the leader in the nation.“
There is archeological evidence that suggests that the crop was first domesticated before 10,000 BCE in Northern China.
You can find the recipe for Tropical Overnight Millet at www.coloraodproud.org and here at Aginfo.net.
Tropical Overnight Millet
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
3 Cups Water
1 Cup Millet, rinsed
3/4 tsp. Ground Cinnamon
2 Tbsp. 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!
