Description
This authentic Greek lemon rice pilaf with orzo is a bright, fluffy side dish infused with lemon and herbs, perfect alongside grilled meats or vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 cup orzo pasta
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add orzo and cook, stirring often, until golden brown, about 2-3 minutes.
- Stir in rice and cook for 1 minute, coating with oil.
- Add broth, lemon juice, lemon zest, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Stir in fresh dill or parsley and serve warm.
Notes
For a vegan version, use vegetable broth and ensure the orzo is egg-free. Leftovers can be refrigerated for up to 3 days.
Nutrition
- Calories: 280 kcal
- Sugar: 1 g
- Fat: 7 g
- Carbohydrates: 48 g
- Protein: 6 g