1 tbsp. olive oil
1 c. long grain white rice
1 c. diced celery
1 med. onion, chopped
1 clove garlic, chopped
1 3/4 c. chicken broth
2 tbsp. fresh lemon juice
1 tbsp. butter
3 tbsp. finely chopped dill (fresh dill or 1 1/2 tsp. dried dill)
2 tbsp. sugar
Pinch salt
1/4 tsp. pepper

Cook olive oil and rice in heavy pan until rice is golden, 3-5 minutes. Add celery, onion and garlic; stir until soft for 3 minutes. Stir in chicken stock, lemon juice, butter, dill, sugar, pepper and salt. Bring to boil. Put 4 lemon slices on top. Cover. Lower heat; simmer until rice is tender and liquid absorbed, 15-18 minutes. Let stand 10 minutes before serving. Garnish with fresh dill. Great with poultry or fish!