This Greek Orzo with Lemon and Herbs makes the best side dish for fish, chicken, steak, lamb or shellfish. You can even serve this with roasted veg and keep it vegetarian.
It is quick to cook and packed with flavor. In under 15 minutes, you can have this fresh and delicious pasta side dish ready for the table.
You can serve it hot or cold and it tastes wonderful the next day, making it great for lunchboxes.
Orzo Pasta
Orzo is a small shaped pasta. Its small size makes it perfect for serving as a side dish.
You can read more about Ozro over in my Meatball Orzo post.
How to make Greek Orzo
To give this the wonderful flavors of Greece, we start by frying onion and garlic in plenty of extra virgin olive oil. The orzo is added along with oregano, dill and lemon zest. This is cooked for a minute and then broth/stock is added. (I use chicken stock but you can easily use vegetable broth)
Once everything is cooked the finished orzo is dressed with a little more lemon zest, a spritz of lemon juice and a final drizzle of extra virgin olive oil. Delicious, simple perfection!
What to serve with Greek Orzo
The beauty of this side dish is you can literally serve it with almost anything. Whilst it is Greek Inspired, the flavors work just as well with a steak as they do greek chicken breasts.
Some of our favorites to serve with it are:
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How to store leftovers
This Orzo pasta makes a great lunch the following day. To ensure the pasta is still perfect, you want to drizzle over about 1 tablespoon extra olive oil (I like extra virgin olive oil here). This stops the pasta from clumping together.
Place it in an airtight container and it will keep in the refrigerator for up to 3 days.
You can take it for lunch as it is, or add some poached chicken, smoked salmon, or leftover steak.
Enjoy x
For other great pasta side dishes why not try:
If you try this Greek Orzo, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Greek Orzo with Lemon and Herbs Recipe
Ingredients
- ½ onion
- 3 cloves garlic
- 2 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- ¼ teaspoon black pepper
- 1 cup orzo
- 1 tablespoon lemon zest (1 lemon)
- 2 ½ cups vegetable/chicken broth (see note 1)
To finish the dish
- fresh dill optional garnish
- extra virgin olive oil to taste
- lemon juice to taste
- salt
- pepper
Instructions
- Finely chop the onion and garlic.½ onion3 cloves garlic
- Heat the extra virgin olive oil in a small saucepan over medium heat.2 tablespoon extra virgin olive oil
- Add the onion, garlic, and salt, then cook gently until softened (about 2-3 minutes)¼ teaspoon salt
- Add in the oregano, dill and black pepper. Then stir in the orzo until well coated in the oil and herbs.1 teaspoon dried oregano1 teaspoon dried dill¼ teaspoon black pepper1 cup orzo
- Add the zest of the lemon (reserve ½ teaspoon for garnish later) and then pour over the broth and bring to a simmer. Simmer the orzo for 10 minutes or until cooked through. (There should be very little liquid left once cooked - see note 1)1 tablespoon lemon zest2 ½ cups vegetable/chicken broth
- Once cooked, add salt and pepper to taste. Then transfer the orzo to a serving dish and finish with a drizzle of olive oil, a squeeze of lemon, fresh dill and the reserved lemon zest.saltpepperextra virgin olive oillemon juicefresh dill
Notes
- The orzo is cooked in simmering stock. It should absorb all of the stock with maybe a little left at the end of cooking time. This can just be drained away. If you find your broth has evaporated your heat may be too high, but don't worry, just add extra broth or salted boiling water until the orzo is cooked.
Nutrition
Nutrition is per serving
Advanced Adventure Nepal says
“Absolutely loved this recipe! The combination of lemon zest, dill, and oregano creates such a fresh and vibrant flavor profile. I served it alongside grilled chicken, and it was the perfect pairing. The fact that it can be enjoyed hot or cold makes it incredibly versatile—great for meal prep or a picnic. Thank you for sharing this delightful dish; it’s definitely going into our regular rotation!”
Laraine says
Delicious, fast, and easy to make!
Claire | Sprinkles and Sprouts says
So happy you loved it Laraine.
Thank you for taking the time to come back and comment.
Cx
Lon says
Quite tasty and hopefully the potluck guests tonight will enjoy it. I had the same issue with the stock not completely evaporating and the liquid being very starchy. I constantly adjusted the simmer to keep the orzo from sticking on the bottom (had to stir it pretty often) while still high enough for the liquid to boil away....not so easy and there was over a cup of liquid left plus the orzo is very wet...similar to the "risotto" comparison someone else made. Adding the olive oil to keep it from sticking together.
Helene Galet says
Do you simmer (final step), Covered or uncover?
Can you be more precise how much lemon juice and zest the recipe calls for?
Thank you
Claire | Sprinkles and Sprouts says
Hi Helene,
I simmer over low heat without a lid.
For the lemon, it is around a tablespoon of zest. (although I reserve a little for garnish at the end.
And the lemon juice is added to taste at the end of cooking. I usually squeeze over half a lemon.
Hope that helps
Cx
Katie says
Excellent, loved it
Claire | Sprinkles and Sprouts says
So happy you enjoyed it 🙂
Cx
CQ says
Excellent recipe! Came out PERFECT! I have a small catering job today and made this as a side dish to go with the Chicken Souvlaki. They're going to love it! Thank you!
Sheena says
I tried this with a red lentil version instead; the colour and nutty flavour really made this dish an instant favourite with my friends and family! So yum
Gayle de Bruyckere says
I made this tonight and served it with Greek marinated chicken, but it would also be great with salmon . I didn’t have dill so used lemon thyme, I also added some frozen peas in the last five mins. Will definitely make this again.
Claire | Sprinkles and Sprouts says
Oh your lemon thyme sounds delicious!
Cx
Rae says
Orzo didn't absorb all of stock but it was so tasty. Used 1Tbl chopped fresh dill, 1 told chopped fresh oregano .
Matt says
WOW!!! Have made this twice now and has worked out perfectly both times. What a great side dish and pairs with anything. So simple yet really flavorful. Amazing how much flavor you get out of lemon zest. Brava!
Jaye says
Hi, Im just wondering if you can freeze this??
Claire | Sprinkles and Sprouts says
Hi Jaye,
I haven't tried freezing it, but I think it would freeze fine.
Hope that helps
Cx
Angelica says
I’ve made this before and loved it! I want to make it again tonight but have no chicken broth or stock, any substitution suggestions?
Claire McEwen says
It will work with any stock/broth if you have veg stock.
If not you can make it with just water but add some extra salt and a bit of onion powder.
I like to always have a jar of better than bouillon in the cupboard as I run out of broth so often. It isn't the cheapest but it lasts a long time 🙂
Hope that helps
Cx
Sandi says
I tried it with vegetable broth (Trader Joe's), and it turned out really good! I also used gluten free orzo.
Lisa Gautreau says
I work at a palliative care hospice and made this for our patients yesterday. They loved it. Having a dinner party at home tonight and serving this tonight for my own guests. Thank you for this great recipe. 🇨🇦
Claire McEwen says
Oh I am so happy that the patients enjoyed the orzo. And to make it at home as well, so happy you loved the recipe that much 🙂
Cx
Shelly M. says
Made this for 8 servings. Only thing I changed was I used lemon infused olive oil and cooked the onions a bit longer. Otherwise, made it exactly as written and it turned out perfectly. All my guests enjoyed it!
Julie says
I made this tonight and I added some crumbled Feta to it after it was all cooked. It was a nice touch!
Claire McEwen says
Feta at the end sounds perfect 🙂
Cx
Janel says
This recipe was not without its challenges and, for the naive, there is no way to get the orzo to look like this cook's picture. The starch from the pasta doesn't boil away no matter what magic you possess so what you end up with is like an orzo version of risotto.
If you want it fresh and light (sans starchy sauce) I would suggest that you cook the orzo according to the package directions using chicken broth and heavily salted water , drain and rinse, and then toss that with your cooked onion, herbs, and garlic.
BUT Since I was already committed I decided to lean into the risotto nature of it which led me to juicing the lemon and adding that plus a healthy amount of fresh dill & grated parm and some cracked black pepper at the very end. Turned out pretty darn amazing but it wasn't what I had in mind originally. I actually added a couple pinches of sugar as well just to tame the lemon juice I added.
Hope this helps 🙂
Linda H says
I used the scale for (2) servings and the amounts are spot on. A little liquid at the end of cooking but once cooled the orzo soaked it up just fine. I made this with Greek marinated chicken kabobs and this orzo was a great side dish for it.
Claire McEwen says
Thank you for taking the time to come back and comment 🙂
I am so pleased you ended it, it is one of our favourite easy side dishes 🙂
Cx
Laura says
Recipe was so good! I added a little bit of feta at the end and it just added a nice, rounded flavor to it. Will definitely make again.
Claire McEwen says
Love the addition of the feta 🙂
Thank you for taking the time to come back and comment
Cx
Diana says
Excellent. Made this tonight. Family loved it.
Murial says
Love this. Saved under Best Ever recipes.
Kristyn says
I was SO excited to try this recipe but it just turned into nasty goop. Sigh. No side dish tonight lol
Claire McEwen says
Oh I am sorry to hear that.
I am wondering if the simmer was too low so the broth didn't evaporate enough?
Cx
John Z. says
I followed this recipe exactly as written today. While it was delicious, 2 1/2 cups of broth is too much. I had a lot of liquid and didn't want to lose all the herbs and flavor by pouring it off down the drain, so I turned off the heat and added some instant rice (Minute) to soak it up. Also, my instinct was to cover the pot while it cooked. When I realized the broth wasn't being absorbed enough, I took the cover off. I'd suggest cutting back on the liquid.
Claire McEwen says
Pleased you enjoyed the flavour John. I don't usually cover the pot while it cooks so that could be the difference.
I will update the recipe to make that clear.
Thanks for taking the time to come back and comment 🙂
Cx
Amy says
You didn’t follow the recipe. That’s on you. It doesn’t say to cover the pot. So you didn’t actually follow the recipe.
Carla Hamann says
This is an absolutely wonderful dish as is but also great base to add in other vegetables and proteins. We loved it 's flavor and simplicity.
Mike Larkin says
Not nice I'm afraid. Cooked it for two and it made enough to build a small wall. Also very stodgy. I rinsed the final product with boiling water but it was stiff the consistency of day old porridge. A waste of 300 g of orzo unfortunately. I don't like to criticise but I wouldn't want to repeat cooking this. 4 tablespoons + of olive oil for 2.
janel says
I totally agree, Mike, this recipe was not without its challenges and, for the naive, there is no way to get the orzo to look like this cook's picture. The starch from the pasta doesn't boil away no matter what magic you possess so what you end up with is like an orzo version of risotto.
If you want it fresh and light (sans starchy sauce) I would suggest that you cook the orzo according to the package directions using chicken broth and heavily salted water , drain and rinse, and then toss that with your cooked onion, herbs, and garlic.
BUT Since I was already committed I decided to lean into the risotto nature of it which led me to juicing the lemon and adding that plus a healthy amount of fresh dill & grated parm and some cracked black pepper at the very end. Turned out pretty darn amazing but it wasn't what I had in mind originally. I actually added a couple pinches of sugar as well just to tame the lemon juice I added.
Hope this helps 🙂
Renee says
If you clicked on the 2X in the recipe, you did not in fact cook for two, you cooked for 8, because you doubled the recipe. As written, the recipe is for 4 servings.
Ernestine says
It was not only the perfect side dish for trout, but it was fast. I used the lemon for the fish. Thank you so much! I'll be preparing this again and again. fast
Kathleen says
I've made this lovely recipe before but was wondering if it would pair well with Pork tenderloin medallions with chutney & cream sauce. Thank You
sam says
I MADE THIS AND WE LOVED IT!! ITS HARD TO FIND GOOD RECIPES ANYMORE WHEN YOU'VE CHANGED TO A HEALTHIER WAY OF EATING.
WE DONT DO PASTA ANYMORE, UT IS A GOOD TREAT! THANK YOU!!
Claire McEwen says
Oh I am so pleased you enjoyed dit Sam 😊
Thank you for taking the time to come back and comment
Cx
Elle says
Orzo is pasta
Amanda says
Do I need to cover the orzo during the simmering time?
Claire McEwen says
Hi Amanda, I don't cover the dish when I make it, but the broth/stock should be at a gentle simmer, so it doesn't evaporate too quickly.
Hope that helps 🙂
Cx
Amanda says
I made this tonight and it was so good and easy to make! Will definitely be making it again!
Liz says
Recipe says lemons but only asks for zest in directions? There is no lemon juice in the recipe?
Claire McEwen says
I just use the zest in the recipe as it gives so much flavour without adding any sourness!
Hope that helps 🙂
Cx
P.s I save them for a sneaky G&T 😉
AJ says
Delicious and thank you for the storage tips! I added more lemon juice after I reheated the dish.
Suzie Houghton says
I loved the flavor but after it sat for a while it became very starchy. Should I rinse the orzo beforehand like you do rice?
Claire McEwen says
Hi Suzie,
I have never rinsed the orzo before, but I guess each brand might be a little different. Rinsing it sounds like a good idea to try and remove some starch before you cook it.
Hope you try the recipe again 🙂
Cx
Mary says
Do you ever put the juice from the lemon in?
Claire McEwen says
You can squeeze the lemon juice over the pasta at the end, but I tend to cut the lemon into wedges and then let people add it to their portions at the table.
Hope that helps 🙂
Cx
Bethany Watkins says
This is my go-to side dish with pork souvlaki and Greek salad. Thank you for the simple, yet very tasty, recipe!
Claire McEwen says
Thank you so much Bethany, I love the simplicity of Orzo too 🙂
Pork Souvlaki sounds perfect!
Cx
Sarah says
I'm making this wonderful dish tonight to go with my Cilantro Lemon chicken. This is about the fourth time I'm using this Orzo recipe and my husband and myself love it. Thank you so much.
Claire McEwen says
Thank you Sarah! I am so pleased you enjoyed it!! I haven't tried it with cilantro lemon chicken, but I am going to as that sounds a great combo!!!
Honoured that you have cooked my recipe so many times 🙂
Cx
Chris says
I love that you can change the servings and it calculated it out! 😮 thank you! Can’t wait To try
Claire McEwen says
So pleased you like the feature, it is something I love too 🙂
Eileen Gunning says
Great recipe. Love that it’s done in one pot. It’s so easy. I served with grilled halibut, broccolini and fresh dill from the garden. I will be making this often with chicken souvlaki and green salad. Thank you
Claire McEwen says
Oh your menu sounds delicious!
So happy that you enjoyed the recipe 🙂
Cx