1. Rinse rice under cold water and drain well.
2. In saucepan, heat olive oil and sauté garlic until fragrant (30 sec).
3. Add rice and stir to toast slightly. Add broth, salt, and lemon zest.
4. Bring to boil. Cover and simmer on low for 15–18 minutes until liquid is absorbed.
5. Remove from heat, let sit 5 minutes, then fluff with fork.
6. Stir in lemon juice and parsley. Taste and adjust seasoning.
7. Serve warm, garnished with lemon wedges and extra herbs.

Storage: Fridge: 4 days
Freezer: 2 months
Reheat: Add splash of broth and warm on stove or microwave.