Millet, Flageolet and Chick Pea Pilaf

Preparation info

  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A light and easily digestible dish that may be eaten hot or cold.


  • 100 g/4 oz/½ cup millet, cooked
  • 75 g/3 oz/½ cup chick peas, cooked
  • 75 g/3 oz/½ cup flageolet beans, cooked
  • 50 g/2 oz/½ cup walnuts, broken and crushed
  • 1 bunch spring onions/scallions, finely chopped
  • 1 bunch watercress, finely chopped
  • 2 tablespoons olive oil
  • juice and zest of 1 lemon
  • seasoning to taste


    Mix all the ingredients together thoroughly. Eat cold with a crisp green salad.