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Home > Meal Type > Sides > Greek Orzo with Lemon and Herbs

Greek Orzo with Lemon and Herbs

LAST UPDATED: October 6, 2019 • FIRST PUBLISHED: September 11, 2019 • Leave a Comment

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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 in a white bowl garnished with lemon and dill

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  • Orzo Pasta
  • How to make Greek Orzo
  • What to serve with Greek Orzo
  • How to store leftovers
  • Greek Orzo with Lemon and Herbs Recipe

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.

A pile of uncooked orzo on a marble bench

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!

greek orzo in a white bowl with a blue rim on a whitewashed wood table

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:

  • Greek Salmon
  • Greek Chicken with Oregano
  • Lemon Dill Chicken
  • Greek Chicken Thighs
  • Steak with Blue Cheese Butter
  • Scallops with Lemon and Paprika
a spoonful of greek orzo being lifted from a serving bowl

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.

a silver spoon dipped into a bowl of cooked orzo pasta

Enjoy x

For other great pasta side dishes why not try:

  • Easy Creamy Four Cheese Pasta
  • Easy Creamy Herb Pasta
  • No Cream Italian Herb Pasta
  • Tomato Orzo Salad
  • Risoni with Spinach, Parmesan and Basil
  • Creamy Lemon Basil Pasta

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close up of the lemon orzo
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5 from 1 vote

Greek Orzo with Lemon and Herbs Recipe

This Greek Orzo with Lemon and Herbs makes the best side dish for fish or chicken. 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.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Side
Cuisine: Greek
Servings: 4
Calories: 227kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
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Ingredients

US Customary – Grams
  • 1/2 onion
  • 3 garlic cloves
  • 2 tbsp extra virgin olive oil – plus more to serve
  • 1/4 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried dill
  • 1/4 tsp black pepper
  • 1 cup orzo
  • 1 lemon
  • 2 1/2 cups vegetable/chicken broth – see note 1
  • Fresh dill – optional garnish

Instructions

  • Finely chop the onion and garlic.
  • Heat the extra virgin olive oil in a small saucepan over medium heat.
  • Add the onion, garlic, and salt, then cook gently until softened (about 2-3 minutes)
  • Add in the oregano, dill and black pepper. Then stir in the orzo until well coated in the oil and herbs.
  • Add the zest of the lemon 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)

Notes

  1. 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

Calories: 227kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 737mg | Potassium: 150mg | Fiber: 2g | Sugar: 4g | Vitamin A: 327IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg
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Hi, I’m Claire,

Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

Here on Sprinkles and Sprouts you will find delicious meals all made with easy to find grocery store ingredients. Family friendly mains, sensational sides and delicious desserts. Plus a great selection of party food and appetizers.

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