1 tbsp. olive oil
1 c. long grain white rice
1 c. finely diced celery
1 med. size onion, chopped
1 clove garlic, minced
1 3/4 c. chicken stock
2 tbsp. lemon juice
1 tbsp. butter
Scant 1 tbsp. dried dill weed
2 tsp. sugar
Pinch salt
4 lemon slices
Optional: fresh dill for garnish

Cook olive oil and rice over moderate heat, stirring, until rice is golden brown (3-5 minutes). Add celery, onions and garlic. Stir until softened. Add stock, lemon juice, butter, dill, sugar, pepper and salt. Bring to boiling. Float lemon slices on top. Cover. Lower heat and simmer until rice is tender and liquid is absorbed (15-18 minutes). Let stand 10 minutes. Garnish with dill. Serves 8.