Rinse 1 cup of long-grain rice in cold water in a fine mesh strainer until the water runs clear. Allow the rice to drain well.

In a medium saucepan, pour in 2 cups of vegetable or chicken broth and bring it to a gentle simmer over medium heat for about 5 minutes.

In a large pot, heat 2 tablespoons of olive oil over medium heat, then add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Add the rinsed rice to the pot with the sautéed garlic and toast it for 2-3 minutes.

Pour the simmering broth into the pot, along with the juice and zest of 1 lemon, 1 teaspoon of dried oregano, 1 teaspoon of salt, and a pinch of black pepper. Stir to combine.

Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low and cover tightly. Let simmer for 15-18 minutes.

Remove from heat and let sit, covered, for an additional 5 minutes. Fluff the rice with a fork and sprinkle with chopped fresh parsley.