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. (Recipe #575)