Heat the oil in a Dutch oven or smaller vessel with a heavy bottom, over medium-high heat. Add the rice and salt, stirring to coat the rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover it by the width of 2 fingers, or about 1 inch. Bring to a rapid boil and boil — without stirring — until the water level reaches the level of the rice.
Stir the rice once and reduce the heat to low. Cover the pot and cook until the rice is tender and all the liquid has been absorbed, about 20 minutes. Stir the rice gently from the bottom to the top to fluff it, and serve.
Cook rice according to directions. Set aside to cool. Place the carrots in a small saucepan, covered with water, and add salt to taste and set over high heat, until it reaches the boil. Drain, and immediately add the oregano, 2 tablespoons of the olive oil, and the red wine vinegar. Check seasoning for salt and pepper and set aside. When rice is room temperature, toss the rice together with the carrots, celery, pepper, onion, corn and peas. Add the lemon zest and remaining olive oil, and toss to mix.