Directions :

1. In a fine-mesh sieve, rinse rice under cold water until water runs clear. Drain well. In a small bowl, whisk garlic, lemon juice, and 2 tablespoons oil; season with salt and pepper.
2. In a large pot over medium heat, heat 1 tablespoon oil. Cook onion, stirring occasionally, until translucent, about 3 minutes. Add orzo and remaining 2 tablespoons oil and cook, stirring, until orzo is deeply brown and toasted, 5 to 7 minutes more.
3. Add rice and toss until coated. Add lemon zest, broth, bay leaves, and 2 teaspoons salt. Cover and bring to a boil. Reduce heat to medium-low, bring to a simmer, and cook, covered and stirring occasionally, until liquid is absorbed, 15 to 20 minutes.
4. Remove pot from heat. Uncover pot and pour lemon vinaigrette over rice mixture. Immediately cover and let sit 10 minutes.
5. Discard bay leaves and fluff rice with a fork. Stir in dill and parsley. Add more lemon juice, salt, and pepper to taste. Top with feta and almonds.