Fluffy long-grain rice gets its flavor foundation from garlicky olive oil and a quick toast until the grains turn opaque and lightly nutty, then simmers low and slow until every grain is tender and separate. Scallion greens, dried oregano, and bright lemon zest infuse the pot as it cooks, and a final squeeze of fresh lemon juice wakes everything up right before serving. A scatter of chopped parsley and extra lemon wedges on the side keep this pilaf tasting fresh and herby, not heavy. It's an easy hands-off side that pairs with roasted chicken, grilled fish, or a big Greek salad, and it holds up beautifully as leftovers. This one's a solid, no-worry pick for a gluten free table, since the whole dish is built on rice, herbs, and citrus rather than anything you'd need to double-check.
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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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