Step 1

Heat olive oil over medium in a medium saucepan with a tight-fitting lid. When hot, add finely diced onion, celery and 1/2 teaspoon salt. Sauté until tender, about 4-5 minutes.

Step 2

Add rice to the pan of vegetables and oil. Toss the rice in the hot oil and veggies, coating the grains in the olive oil. Add 1 1/2 cups of vegetable stock and a tablespoon of fresh lemon juice. Stir and bring the mixture to a boil, then lower to a simmer over low heat and cover the pot.

Step 3

Cook 13-15 minutes, or until all liquid is evaporated and the rice is tender. Remove from heat. Let the rice sit in the pan covered for 5-6 minutes longer to steam. Then stir fresh dill and lemon zest into the cooked rice. Taste and adjust seasoning.

Step 4

Garnish with additional lemon zest and dill. Serve hot.