Fluffy long-grain rice gets toasted in garlic-infused olive oil until each grain turns golden and fragrant, then simmers with sliced scallion greens, dried oregano, and bright lemon zest until perfectly tender. A finishing drizzle of fresh lemon juice wakes everything up right before serving, and a scatter of chopped parsley adds a fresh, herby finish. The whole pan comes together in one pot, with the rice absorbing all that garlicky, citrusy aroma as it cooks low and slow under a tight lid. Lemon wedges on the side let you brighten each bite exactly how you like it. This bright, herb-forward pilaf is an easy side to pair with grilled meats, roasted vegetables, or a simple salad, and it's a solid pick for anyone keeping an eye on added salt.
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Rinse the rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Shake off the excess water.
Heat the garlic-infused olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed rice and cook, stirring frequently, until the grains turn opaque and smell lightly nutty, about 2–3 minutes.
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