Add the long grain rice to a fine mesh sieve or strainer and rinse thoroughly under cold running water. This will remove the extra starch and rice powder, creating a fluffy rice with grains that don't stick together.

Heat up the olive oil on medium heat in a large skillet or large saucepan for which you have a tight fitting lid.

Once the oil is hot, add the finely chopped onion and minced garlic. Sprinkle a pinch of salt over the onions to speed up their softening by drawing out moisture. Sauté the mixture until the onions are soft and translucent, and the raw smell of garlic has gone, about 4 minutes.

Add the rinsed brown rice and your dried herbs of choice to the skillet. Increase the heat to high and, stirring constantly, toast the rice for about 3 minutes. The grains should change color slightly, and the aroma of the herbs should be noticeable. Proper toasting is key to ensuring the rice grains remain separate after cooking.

Add the chicken or vegetable broth to the saucepan and stir.

Immediately, increase the heat to high and, as soon as the broth boils, cover the saucepan with the lid and reduce the heat to low. You want the broth to simmer gently, and if necessary, move the pan to a smaller hob.

Note: Do not remove the lid until the cooking process is completed.

Cook the rice for 40 minutes. After 40 minutes, turn off the heat and let the rice rest, covered, for an additional 10 minutes.

After resting, remove the lid and fluff the pilaf with a fork.

Serve the brown rice pilaf while still hot.