Instructions: In a medium saucepan, bring the water to a boil over high heat; add the soy. Stir in kashi. Reduce heat, cover, and simmer 30 minutes. Turn off heat and set aside to cool and continue cooking. Chill several hours.

Bake the yam or cook in the microwave. Set aside to cool. Chill several hours. Peel and cut into bite sized pieces. Sprinkle with a grinding of coarse salt.

Pan roast in a dry non-stick skillet the pieces of pecan over low heat for about 4 minutes or until they become fragrant. Set aside to cool.

Onions: chop white part and some green. Chop the cilantro.

In a medium-size bowl, combine all but the watercress. Chill before serving. Arrange watercress on plates; mound kashi salad on top. About 225

Notes:
* Before untying WATERCRESS, trim bottom 1/2-inch off stems. Untie and remove any non-dark green or bruised leaves. Rinse well under cold running water or dip in a deep bowl of water then rinse with the sprayer.

Cut the stems in 1-inch sections, leaving upper leaves intact.

LEFTOVER: Serve the leftover as a filling in pita (pocket bread).

VARIATION: Serve with strips of crispy curry chicken.

KASHI pilaf combined 7 whole grains (including wheat berries) and sesame seed. One envelope contains 1 cup less 2 tablespoons. A blend of brown and white rice may be substituted. You might substitute romaine lettuce and alfalfa and/or radish sprouts for the watercress. Taste-tested with plain lowfat yogurt.

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