Serves: 4 / Preparation time: 10 minutesTotal time: 30 minutes 1 cup basmati white rice 1 ¾ cups water 1 lemon, zested and juiced ¼ teaspoon salt Coarse salt and freshly ground pepper 1 teaspoon canola oil 2 ribs celery, sliced 6 cups chicken stock, preferably homemade or fat-free, less-sodium canned broth 2 cups shredded chicken from Roast Spatchcocked Lemon Chicken (see NOTE) Roasted lemons, shallots, and pan juices from Roast Spatchcocked Lemon Chicken Coarse salt and freshly ground pepper Coarsely chopped fresh parsley or dill, for garnish Bring rice, water, lemon zest and ¼ teaspoon salt to a boil in a medium saucepan. Stir once, reduce heat to low and cover. Simmer until rice is cooked and water evaporates, about 15 minutes.