Food & Nutrition

Millet Bowl With Corn and Edamame

Millet Bowl With Corn and Edamame

Andrew Purcell, Carrie Purcell

Makes 1 Serving

  • 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
  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.

Nutrition Per Serving

547 calories
24 g fat (3 g saturated)
66 g carbs
7 g sugar
13 g fiber
25 g protein

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Self – Food