Rinse the rice till water runs clear and let it drain for at least 30 minutes.
Heat oil in a saucepan and cook the diced onions for 6 minutes or until they have softened.
Stir in garlic and fry for 30 seconds until fragrant.
Add the rice into the saucepan and stir until rice coated.
Add in the vegetable broth, lemon juice, and greek seasoning (or oregano and dill), cover the saucepan and bring to a rolling simmer before turning the heat down to low.
Cook for about 12 minutes or until water is mostly evaporated.
Leave the saucepan covered, reduce to the lowest heat setting and let steam for about 10 minutes.
Let the rice rest for 5 minutes, stir through, and serve warm
To make a complete pantry meal - serve with chopped sundried tomatoes and olives.