Colorado Proud

Millet is a gluten-free grain gaining popularity in many recipes. Colorado is the No. 1 proso millet-producing state in the nation, with 275,000 acres growing nearly 8 million bushels each year. Mix up a taste of summer with this tropical overnight millet recipe. Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.

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 12-ounce 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!