This is the recipe I use at home when I cook Greek Food. It differs a little from the one we used for the Passover meal. It is also a nice rice to cook if you're serving fish.
1 tbsp Olive oil 1 cup long grain rice 1 cup finely diced celery 1 med sized onion, chopped 1 clove garlic, minced (I use 2) 1 3/4 cup chicken stock 2 tbsp lemon juice 1 tbsp butter Scant 1 tbsp dried dill weed (fresh is great too) 2 tsp sugar pinch salt 4 lemon slices
Combine olive oil and rice in a saucepan and cook over medium heat. Stir often, cooking until rice is a nice golden brown. (4-5 min). Add celery, onions & garlic. Stir until softened. Add stock, lemon juice, butter, dill, sugar and salt. Bring to a boil. Float lemon slices on top. Cover, reduce heat and simmer until tender and liquid has absorbed. Once cooked, allow to stand for 10 minutes. Garnish with dill. Serves 6