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Millet Watercress Salad With Gingered Poppy Seed Dressing

Make Millet Watercress Salad With Gingered Poppy Seed Dressing at home with Millet, Stock Or Water, Clarified Butter Or Oil, Sea Salt, and Fresh Herb Of Choice. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 2 cup
• 1 tbsp
• 1 pinch
• 1 tbsp
• 1/2 tsp
• 1/3 cup
• 3 tbsp
• 1/4 cup
• 2 clove
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 3 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   To cook millet: Put millet in a saucepan or wok over high heat.

2. 2

   Toast, stirring constantly, about 4 minutes or until aromatic.

3. 3

   Immediately pour into a bowl; fill with cold water and scrub grains lightly between the palms of your hands for 5 seconds or so.

4. 4

   Pour into a fine-mesh strainer and rinse under running water for 1 minute or until the water runs clear.

5. 5

   Bring stock to a boil in a medium saucepan.

6. 6

   Add the millet, butter, salt, herb and cumin.

7. 7

   Lower heat; cover and simmer for about 20 minutes, or until all the liquid is absorbed.

8. 8

   Turn off heat and let stand, covered, for 5 minutes.

9. 9

   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.

10. 10

    Tightly cover; shake to combine.

11. 11

    To assemble salad: Toss together millet, watercress, orange and red bell peppers and chives.

12. 12

    Let stand for 5 minutes at room temperature.

13. 13

    Serve on lettuce-lined plates.

14. 14

    Each: 296 Calories; 18g Total Fat; (54% cff); 4g fiber.

15. 15

    "St Louis Post-Dispatch (postnet.com) on 16 Aug 1999"

16. 16

    Press portions of grated ginger between two nested spoons to extract the juice.