3/1/2017 Millet: Not Just for the Birds
FOR IMMEDIATE RELEASE
March 1, 2017
Contact: Wendy White, (303) 869-9174, Wendy.White@state.co.us
Millet: Not Just for the Birds
BROOMFIELD, Colo. – Each month, the Colorado Department of Agriculture features a different product to highlight the variety and quality of products grown, raised or processed in the state. Colorado is the number one millet producing state in the nation, with 260,000 acres producing more than 8 million bushels each year. What’s 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. Look for Colorado millet at your local grocery store or on the menu at restaurants across the state.
Grilled Vegetable and Millet Salad
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
1 Cup White Millet, rinsed
2 Cups Vegetable Stock
1 Tbsp. Olive Oil
1 Cup Currants
1/2 Cup Feta Cheese, crumbled
1/2 Cup Greek Dressing
1/2 Cup Zucchini, cubed
1/2 Cup Yellow Squash, cubed
1/2 Cup Red Bell Pepper, cubed
1/2 Cup Cauliflower, cubed
1/2 Cup Carrots, cut into coins
Season, grill and cool zucchini, squash, bell pepper, cauliflower and carrots then keep chilled. Using a medium-sized stock pot, turn the heat to medium high. Toast millet in the pot until a nutty smell develops and millet starts to crackle, then remove from heat. Slowly add the vegetable stock and cook for approximately 20-25 minutes or until millet is tender. Spread millet on cookie sheet then cool to room temperature. In a mixing bowl add the cooled millet, oil, currants, cheese and dressing. Mix well and adjust seasoning as needed. Serve on a platter arranging the millet around the outer edges, mixed grilled vegetables in the center and garnish with more cheese.
Enjoy with a glass of Colorado wine such as Cabernet Sauvignon from Whitewater Hill Vineyards in Grand Junction, Colorado.
Visit www.coloradoagriculture.com for a complete list of recipes.