Rinse the rice in a fine mesh strainer under cold running water for 2-3 minutes until the water runs clear.

In a medium saucepan, heat the broth over medium heat until it reaches a gentle simmer.

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until golden and fragrant.

Add the rinsed rice to the pot and sauté for 2-3 minutes until slightly translucent.

Pour the warm broth into the pot, followed by lemon juice, zest, oregano, salt, and black pepper. Stir gently.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until the liquid is absorbed.

After cooking, let the rice sit covered for an additional 5 minutes, then fluff with a fork and garnish with parsley.