In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes until translucent and fragrant.

Add 1 cup of rinsed long-grain white rice to the saucepan with the sautéed onion. Stir for about 2 minutes, allowing it to toast slightly.

Pour in 2 cups of low-sodium vegetable broth along with the zest from a large lemon and 1 teaspoon of salt. Stir well and bring to a rolling boil.

Once boiling, reduce heat to low, cover the saucepan tightly and let it simmer gently for 15 minutes.

After 15 minutes, remove from heat and keep covered for an additional 5 minutes.

Fluff the rice with a fork, add the juice of the lemon, 2 tablespoons of chopped dill, and 2 tablespoons of chopped parsley. Season with ground black pepper to taste and stir well.