Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | millet |
| 2 cups | water |
| 1 tbsp. | plus 3 cups vegetable or chicken stock |
| 3 | scallions, chopped |
| 1 large | onion, chopped |
| 2 cloves | garlic, minced |
| 1 tbsp. | tomato paste |
| 1 cup | red kidney beans, cooked |
| 1 pkg.(10 oz.) | frozen mixed vegetables |
| 1/4 cup | parsley, chopped |
| salt and pepper to taste |
Directions
In a medium saucepan, heat 2 cups water to boiling over high heat. Add the millet, reduce heat to low and cook, covered, until millet is tender and most of liquid is absorbed, about 25-30 minutes.
In a large saucepan, heat 1 tablespoon stock. Add the scallions, onion and garlic and cook over medium heat until soft, about 5 minutes.
Add the 3 cups of stock and tomato paste and bring to a boil. Add the beans and mixed vegetables. Reduce heat to low and simmer, covered for 15 minutes.
Add the salt, pepper, cooked millet and parsley. Cook 5 minutes longer.
Source: www.fatfree.com