Basil Mint Millet Salad

• 1 cup millet
• 2 12 cups vegetable broth
• 14 cup golden raisin
• 1 tablespoon finely chopped fresh basil
• 2 teaspoons chopped of fresh mint
• 2 tablespoons lemon juice
• 1 small onion, finely chopped
• 2 celery ribs, finely chopped

1. In a large non-stick skillet, toast millet over high heat, shaking pan often to prevent scorching, until grains begin to pop, 1-2 minutes.
2. Transfer to a medium saucepan.
3. Add broth to toasted millet.
4. Cover and bring to a boil; reduce heat to low.
5. Cook 35 minutes.
6. Uncover and cook 5 minutes longer.
7. Remove millet from heat.
8. Fluff with a fork and let cool for 10-15 minutes.
9. Meanwhile, in a small bowl, soak golden raisins in enough hot water to cover until soft and plumped, about 5 minutes.
10. Drain.
11. In a serving bowl, gently blend millet with basil, mint, lemon juice, onion, golden raisins and celery.
12. Stir to blend.
13. Cover and refrigerate until ready to serve.

millet, vegetable broth, golden raisin, fresh basil, mint, lemon juice, onion, celery

Taken from www.food.com/recipe/basil-mint-millet-salad-334503 (may not work)