Put olive oil in a large pan over medium heat.

Add onions and celery and sauté for 5 minutes. Depending on your cooktop, you might want to turn the flame down to medium low at this point. Do not let the onions and celery brown.

When they are translucent add salt and rice.

Sauté rice for 5 minutes. Do not let the rice burn. Stir occasionally.

Add the chicken stock and cover with a lid. Simmer for 15-20 minutes on medium low heat until the rice is done. Add a little more chicken stock if the rice mixture gets too dry.

Turn off the heat and stir in the fresh parsley.

Serve hot.