In a medium saucepan, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Incorporate minced garlic in the last minute.

Add long-grain rice to the pot and stir continuously for 1-2 minutes, allowing the rice to toast gently.

Pour in the broth and bring to a boil. Reduce heat to low, cover, and let it simmer for 15-18 minutes or until rice is tender.

Once cooked, let it sit covered for 5 minutes. Uncover and fluff with a fork. Stir in lemon juice and zest.

Just before serving, mix in chopped parsley, dill, and oregano, garnish with extra herbs, and drizzle with olive oil.