Toasted long-grain rice takes on a nutty depth from garlic-infused olive oil before it simmers with sliced scallion greens, dried oregano, and bright lemon zest until every grain turns tender and fragrant. A finishing splash of fresh lemon juice wakes everything up, and a scatter of chopped parsley on top adds a fresh, herby lift right before serving. It's a fluffy, savory side with big Greek-inspired flavor — garlicky, citrusy, and full of texture in every bite. Simple pantry staples come together here with almost no hands-on effort, making it an easy one to put on repeat. This pilaf is a great fit for a vegan table, equally at home next to roasted vegetables, grain bowls, or a big platter of dips. Squeeze extra lemon wedges over the top at the table for one more hit of brightness.
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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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