Baked Basmati Rice with Garbanzo-Cherry Gremolata

Instructions
- Preheat oven to 375˚. In a small bowl, combine gremolata ingredients, and season with salt and pepper; set aside.
- In a 1½-quart casserole baking dish, combine rice, oil, water or broth, lemon zest, bay leaf and a pinch of salt. Cover tightly with aluminum foil, and bake until liquid is completely absorbed, about 40–50 minutes. Remove from oven and fluff rice, being sure to remove the bay leaf.
- Spoon gremolata over rice, top with more lemon zest and serve warm.