Greek Lemon Rice

Rinse the rice: Add 2 cups of long-grain white rice to a large bowl and cover with cold water. Swish the rice with your hand, then drain through a fine mesh strainer. Repeat with 3-4 changes of clean water, or until the water runs mostly clear. Drain well.
Cook the onion and garlic: Heat 2 tablespoons of olive oil in a medium Dutch oven or saucepan over medium heat. Add the chopped yellow onion and cook for 2-3 minutes, or until softened. Stir in the minced garlic and cook for 30 seconds, stirring often.
Toast the rice: Add the rinsed and drained rice to the pot. Stir often for 1-2 minutes, coating the rice in the olive oil, onion, and garlic.
Simmer: Stir in 4 cups of low-sodium chicken broth or vegetable broth, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Rest the rice: Remove the pot from the heat. Place a clean kitchen towel or a few paper towels over the pot, then cover with the lid. Let the rice rest for 5-10 minutes. The towel helps absorb extra steam and keeps the rice fluffy.
Finish with lemon and herbs: Remove the lid and towel, then fluff the rice gently with a fork. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped parsley, 2 tablespoons chopped mint, and 2 tablespoons chopped dill. Garnish with lemon slices before serving, if desired.