• Heat olive oil in large skillet set over medium heat; sauté onions for 5 minutes or until translucent. Add rice; cook, stirring constantly, for 2 minutes. Stir in chicken broth, wine, lemon zest and dill.
• Cover, reduce heat to low and simmer for 25 minutes or until rice is tender and liquid is absorbed. Stir in lemon juice and pepper. Garnish with parsley.

Recipe provided by The Low Cholesterol Olive Oil Cookbook