1. Cut carrots into small pieces.
2. Heat oil in a non-stick pan.
3. Add celery to the pan and saute well.
4. Roughly chop spring onion bulb and add along with carrot pieces and saute well.
5. Add rice, vegetable stock, salt and crushed peppercorns, stir to mix and simmer till the rice is cooked.
6. Add broccoli and lemon juice and stir to mix.
7. Roughly chop dill sprigs, add and mix well. serve piping hot.