Heat a large skillet to medium-high and add olive oil. Allow it to heat and add celery, onion and carrot the the pan. 

Sauté, stirring occasionally, until the onions appear to be translucent and the vegetables have softened (this should take about five minutes). 

Add rice and stir to combine. Allow the rice to toast until the oil is absorbed.

Pour in the broth and cover the pot. Bring the rice to a boil and then immediately reduce heat to low. 

Let the rice simmer for 45 – 50 minutes.

Remove from heat and allow the rice to set for about 10 minutes, allowing the rice to absorb any remaining liquid.

Fluff the rice with a fork and garnish with minced parsley before serving. Enjoy!