03-01-17 CDA Recipes: Millet Is Not Just for the Birds

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Millet: Not Just for the Birds

Colorado MilletBROOMFIELD, 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
unnamed-6Season, 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.

OR try this recipe from a few years ago…

Colorado Millet Brittle Recipe

Chef Jason K. Morse, C.E.C., Executive Chef, Douglas County School District and 5280 Culinary, LLC

1-1/2 tsp. Baking Soda

2 tsp. Water, room temperature

2 tsp. Vanilla Paste

1-1/2 cups Cane Sugar

1 cup Water, room temperature

1 cup Corn or Cane Syrup

4 tbsp. Salted Butter, softened

16 oz. Raw Millet

1 tsp. Kosher Salt

Place parchment paper onto a cookie sheet and set aside. In a small bowl mix the baking soda, 2 tsp. water and vanilla paste. In a medium saucepan combine the cane sugar, water and syrup. Cooking over medium heat bring to 240 degrees on your candy thermometer. Next add the millet and butter and cook to 300 degrees. Be careful not to let the mixture get too dark, too fast. Adjust heat accordingly. Stir in the salt then add the baking soda mixture and allow to aerate (foam). Place this mixture onto the parchment lined cookie sheet and spread using an offset spatula to the desired thickness. Allow to cool at room temperature. Once cooled, break into pieces and store covered in a cool dry place.

Visit www.coloradoagriculture.com for a complete list of recipes.