Instructions: To cook millet: Put millet in a saucepan or wok over high heat. Toast, stirring constantly, about 4 minutes or until aromatic. Immediately pour into a bowl; fill with cold water and scrub grains lightly between the palms of your hands for 5 seconds or so. Pour into a fine-mesh strainer and rinse under running water for 1 minute or until the water runs clear.

Bring stock to a boil in a medium saucepan. Add the millet, butter, salt, herb and cumin. Lower heat; cover and simmer for about 20 minutes, or until all the liquid is absorbed. Turn off heat and let stand, covered, for 5 minutes.

To prepare dressing: Combine oil, lemon juice, poppy seeds, garlic, soy, ginger juice, salt and pepper in a plastic or glass container with a lid.

Tightly cover; shake to combine.

To assemble salad: Toss together millet, watercress, orange and red bell peppers and chives. Let stand for 5 minutes at room temperature. Serve on lettuce-lined plates.

NOTES : One large bunch of watercress is enough for this colorful salad, which could become a main dish by adding grilled chicken or tuna.

TIPS: To make ginger juice, use a small-hole grater (like a cheese shredder, not the kind with prongs that stick out) and grate 1 to 2 tablespoons of fresh ginger. Press portions of grated ginger between two nested spoons to extract the juice.

This salad has instructions on how to toast the millet - etc. The salad is a nice idea - but you may want to substitute a low or no fat dressing. Caution! this dressing has 18g fat.

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