-
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. Transfer to a medium saucepan.
-
Add broth to toasted millet. Cover and bring to a boil; reduce heat to low.
-
Cook 35 minutes. Uncover and cook 5 minutes longer. Remove millet from heat.
-
Fluff with a fork and let cool for 10-15 minutes.
-
Meanwhile, in a small bowl, soak golden raisins in enough hot water to cover until soft and plumped, about 5 minutes. Drain.
-
In a serving bowl, gently blend millet with basil, mint, lemon juice, onion, golden raisins and celery. Stir to blend.
-
Cover and refrigerate until ready to serve.