Instructions
Heat a large pan over medium heat and sauté the onion, carrots, and celery until softened and fragrant, about 5–7 minutes.Add the rice to the pan, stirring to coat it with the vegetables and distribute evenly.Pour in the water and add the salt. Stir well and bring to a gentle boil.Lower the heat to a simmer, cover the pan, and cook, stirring occasionally, until the rice is soft and has absorbed the liquid, about 20–25 minutes.At the very end of the cooking process, stir in the chopped dill and parsley for a fresh, aromatic finish.Remove from heat, fluff the rice with a fork, and serve immediately. The rice will be moist. 
