In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add one finely chopped onion and 2 minced garlic cloves, sautéing for about 3–4 minutes until the onion is translucent and fragrant.

Add 1 cup of long-grain rice to the saucepan, stirring well to coat the grains. Toast the rice for 1–2 minutes.

Pour in 2 cups of vegetable or chicken broth, stirring to combine all the ingredients. Increase the heat to high and bring to a boil.

Reduce heat to low, cover, and let simmer for about 18–20 minutes until the rice has absorbed the liquid.

Remove from heat, stir in the zest and juice of the lemon, and add a handful of freshly chopped herbs.

Fluff the rice with a fork and serve in a large bowl, garnished with additional fresh herbs and crumbled feta if desired.