Millet Salad with Dill

Ingredients

2 cups
uncooked millet (cook according to package directions)
3
stalks of celery (minced)
1⁄2 bunch
dill (finely chopped)
1⁄4 cup
red onion (minced)
2
tomatoes (chopped)
1
lemon (juiced, about 1/3 cup)
2⁄3 cups
olive oil
 
salt and pepper (to taste)
Yields:
Servings

Instructions

Cook, then cool, the millet. (Chop/mince the vegetables and dill while millet is cooking.) Add the celery, onion and tomatoes to the cooked millet. In a measuring cup, combine the lemon juice with enough olive oil to fill the measuring cup to the one cup line. Add to the millet salad and mix well. Stir in the dill and season with salt and pepper to taste.