Millet Bowl With Corn and Edamame

Andrew Purcell, Carrie Purcell

Makes 1 Serving

Ingredients

• 1tablespoon olive oil
• 1 scallion, sliced thin, greens and whites separated
• 1/2 bell pepper, cored and chopped
• 1clove garlic, finely chopped
• 1/4teaspoon paprika
• Salt
• Pepper
• 1cup frozen cooked edamame
• 1/2cup fresh corn kernels (from 1 small ear)
• 1/2cup cooked millet
• 1tablespoon fresh parsley, chopped

Directions

1. In a large skillet, heat oil over medium heat. Add scallion whites and bell pepper and cook, stirring occasionally, until vegetables are slightly soft, about 3 minutes.

2. Add garlic and paprika. Season with salt and pepper. Cook, stirring, until garlic is fragrant, about 1 minute.

3. Add frozen edamame and cook, stirring, until edamame is thawed, about 4 minutes.

4. Add corn and millet and cook, stirring, until heated through. Top with parsley.

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