Cook ¾ pound of rice in a pot of boiling, salted water for 8 minutes, then drain. Oil a baking dish, using 1 tablespoon of the olive oil, add rice. Pour in white wine and cook in a preheated 350°F oven for an additional 8 minutes (time may vary depending on the type of rice).
When the rice is ready, remove the dish from the oven and spread the rice on a baking sheet to cool. Place a small saucepan over medium heat with the remaining olive oil.
Add the peeled garlic clove and rinsed anchovies, heads and bones removed. Lower the heat to a minimum and cook until the anchovies have dissolved in the oil.
Remove the pan from the heat and set aside to cool, then stir into the rice along with chopped parsley and lemon juice. Combine well and serve.