|1 tbsp.||plus 3 cups vegetable or chicken stock|
|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|
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.