~Millet-Colorado's Top Grain~

 Last year, I discovered a new grain that makes hearty salads and is also great as an alternative gluten free flour.  Millet is the yellow, round grain (seed) that I have been baking  & cooking with recently. While researching for an intern project, I realized millet is Colorado's #1 grown grain! Millet flour is a great, nutritionally rich (high protein as well) gf flour I love to make yeast breads and pizza crusts with. 

The whole grain itself can be used to make salads,  pilafs, soups, breads, sides or hot breakfast cereals.  Millet's texture mimics a cross between brown rice and quinoa. 

        Gluten free yeast bread with Millet flour..................

This annual grass is grown as a grain crop and is used for bird and livestock feed. (This is probably where you've most likely seen it-as birdseed!)

This is a great recipe I adapted from Rudi's GF website-A local CO bakery out of Boulder.  I made this salad tonight, and let me tell you...it is definitely blog-worthy...

Enjoy!!!

Warm Millet Salad

Ingredients:

1 cup of Millet; rinsed about 2 or 3 times and drained

2 1/4 cups of Water

1/2 – 8 oz pkg of Shiitake Mushrooms

1 orange. red or yellow Bell Pepper; diced

½ of an Onion; diced

1/4-1/2 can of Corn; drained

2 small or 1 large Scallions; green and white parts

 Mustard Vinaigrette (see recipe below)

1.5 tsp parsley

Salt and Pepper to taste

Basic Mustard Vinaigrette:

(Mix all ingredients below and whisk thoroughly to combine)

1/4 cup Extra Virgin Olive Oil

1/3 cup Rice Vinegar

2 tbsp Dijon Mustard

Method:

• In a large pot (or wok), add the rinsed millet and dry it out from the rinsing over a medium low heat; keep it moving in the pan so it does not burn.
• After it is dry (about 2 minutes), add 1 tbsp of olive oil and continue to stir to coat the millet for about 1 more millet; remove the pan from the heat.
• In a second large pot with a heavy or a snug fitting lid, bring the 2 cups of water to a boil.
• Add the millet to the pot or water and bring the pot back to a boil; place the cover on and lower the heat to low. Set a timer for 25 minutes (do not uncover or touch the millet again until it is done).
• While the millet is simmering; in a large sauté pan or wok, sauté the onions and bell pepper in about 3 tbsps of olive oil over a medium low heat for about 4 minutes until the peppers and onions are slightly tender.
• Now add the corn and the shiitake mushrooms to the pan and raise the heat to high and continue to cook mixture for about 3 minutes; you are only looking to warm the corn and mushrooms through at this point. After the mixture is done, set aside and cover the pan to keep warm.
• Remove millet from stove, use a fork and fluff by raking the fork through the millet.
• Dump the millet into a large mixing bowl (big enough for the millet and vegetable mixture), add the vegetable mixture to the bowl along with the scallions and gently fold to combine.
• Add all of the vinaigrette to the millet mixture with your desired amount of salt and pepper and again fold gently to combine.
• This salad is great warm or cold! Gluten Free, Dairy Free, Vegan and Vegetarian