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    Home > Meal Type > Pasta Recipes

    Greek Orzo with Lemon and Herbs

    Updated: Jun 23rd 2021 โ€ข Published: Sep 11th 2019 โ€ข 39 Comments

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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

    Jump Menu

    • 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


    Pin this recipe for Greek Orzo with Lemon and Herbs. Pin it here.

    close up of the lemon orzo
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    3.90 from 56 votes

    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 | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams
    • ยฝ onion
    • 3 garlic cloves
    • 2 tablespoon extra virgin olive oil - plus more to serve
    • ยผ teaspoon salt
    • 1 teaspoon dried oregano
    • 1 teaspoon dried dill
    • ยผ teaspoon black pepper
    • 1 cup orzo
    • 1 lemon
    • 2 ยฝ 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
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Lisa Gautreau says

      October 26, 2022 at 5:40 pm

      5 stars
      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. ๐Ÿ‡จ๐Ÿ‡ฆ

      Reply
      • Claire McEwen says

        November 15, 2022 at 12:40 pm

        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 ๐Ÿ™‚
        Cx

        Reply
    2. Julie says

      August 01, 2022 at 9:03 am

      I made this tonight and I added some crumbled Feta to it after it was all cooked. It was a nice touch!

      Reply
      • Claire McEwen says

        August 05, 2022 at 1:36 pm

        Feta at the end sounds perfect ๐Ÿ™‚
        Cx

        Reply
    3. Linda H says

      May 16, 2022 at 6:38 am

      5 stars
      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.

      Reply
      • Claire McEwen says

        May 25, 2022 at 5:12 pm

        Thank you for taking the time to come back and comment ๐Ÿ™‚
        I am so pleased you ended it, it is one of our favourite easy side dishes ๐Ÿ™‚
        Cx

        Reply
    4. Laura says

      April 29, 2022 at 10:05 pm

      5 stars
      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.

      Reply
      • Claire McEwen says

        May 03, 2022 at 4:35 pm

        Love the addition of the feta ๐Ÿ™‚
        Thank you for taking the time to come back and comment
        Cx

        Reply
    5. Diana says

      February 04, 2022 at 11:08 am

      5 stars
      Excellent. Made this tonight. Family loved it.

      Reply
    6. Murial says

      November 12, 2021 at 8:59 am

      5 stars
      Love this. Saved under Best Ever recipes.

      Reply
    7. Kristyn says

      October 09, 2021 at 7:20 am

      I was SO excited to try this recipe but it just turned into nasty goop. Sigh. No side dish tonight lol

      Reply
      • Claire McEwen says

        May 26, 2022 at 1:51 pm

        Oh I am sorry to hear that.
        I am wondering if the simmer was too low so the broth didn't evaporate enough?
        Cx

        Reply
    8. John Z. says

      August 09, 2021 at 2:54 am

      4 stars
      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.

      Reply
      • Claire McEwen says

        August 16, 2021 at 3:59 pm

        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 ๐Ÿ™‚
        Cx

        Reply
      • Amy says

        July 26, 2022 at 11:41 pm

        You didnโ€™t follow the recipe. Thatโ€™s on you. It doesnโ€™t say to cover the pot. So you didnโ€™t actually follow the recipe.

        Reply
    9. Carla Hamann says

      July 28, 2021 at 8:02 am

      5 stars
      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.

      Reply
    10. Mike Larkin says

      July 26, 2021 at 3:43 am

      1 star
      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.

      Reply
    11. Ernestine says

      July 18, 2021 at 11:14 am

      5 stars
      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

      Reply
    12. Kathleen says

      June 17, 2021 at 12:43 am

      5 stars
      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

      Reply
    13. sam says

      April 11, 2021 at 5:16 am

      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!!

      Reply
      • Claire McEwen says

        April 11, 2021 at 11:37 am

        Oh I am so pleased you enjoyed dit Sam ๐Ÿ˜Š
        Thank you for taking the time to come back and comment
        Cx

        Reply
    14. Amanda says

      January 24, 2021 at 3:39 am

      Do I need to cover the orzo during the simmering time?

      Reply
      • Claire McEwen says

        January 28, 2021 at 10:37 am

        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 ๐Ÿ™‚
        Cx

        Reply
    15. Amanda says

      November 12, 2020 at 7:38 am

      5 stars
      I made this tonight and it was so good and easy to make! Will definitely be making it again!

      Reply
    16. Liz says

      September 21, 2020 at 5:47 am

      Recipe says lemons but only asks for zest in directions? There is no lemon juice in the recipe?

      Reply
      • Claire McEwen says

        September 26, 2020 at 7:31 pm

        I just use the zest in the recipe as it gives so much flavour without adding any sourness!
        Hope that helps ๐Ÿ™‚
        Cx
        P.s I save them for a sneaky G&T ๐Ÿ˜‰

        Reply
    17. AJ says

      August 22, 2020 at 4:23 am

      5 stars
      Delicious and thank you for the storage tips! I added more lemon juice after I reheated the dish.

      Reply
    18. Suzie Houghton says

      July 29, 2020 at 2:10 am

      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?

      Reply
      • Claire McEwen says

        September 21, 2020 at 12:12 pm

        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 ๐Ÿ™‚
        Cx

        Reply
    19. Mary says

      July 17, 2020 at 2:32 am

      Do you ever put the juice from the lemon in?

      Reply
      • Claire McEwen says

        July 21, 2020 at 3:51 pm

        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 ๐Ÿ™‚
        Cx

        Reply
    20. Bethany Watkins says

      May 07, 2020 at 5:47 am

      5 stars
      This is my go-to side dish with pork souvlaki and Greek salad. Thank you for the simple, yet very tasty, recipe!

      Reply
      • Claire McEwen says

        May 08, 2020 at 3:49 pm

        Thank you so much Bethany, I love the simplicity of Orzo too ๐Ÿ™‚
        Pork Souvlaki sounds perfect!
        Cx

        Reply
    21. Sarah says

      March 15, 2020 at 4:22 am

      5 stars
      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.

      Reply
      • Claire McEwen says

        March 15, 2020 at 10:23 am

        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 ๐Ÿ™‚
        Cx

        Reply
    22. Chris says

      January 19, 2020 at 1:04 pm

      I love that you can change the servings and it calculated it out! ๐Ÿ˜ฎ thank you! Canโ€™t wait To try

      Reply
      • Claire McEwen says

        January 20, 2020 at 6:05 am

        So pleased you like the feature, it is something I love too ๐Ÿ™‚

        Reply
        • Eileen Gunning says

          July 31, 2021 at 9:29 am

          Great recipe. Love that itโ€™s done in one pot. Itโ€™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

          Reply
          • Claire McEwen says

            August 02, 2021 at 9:01 am

            Oh your menu sounds delicious!
            So happy that you enjoyed the recipe ๐Ÿ™‚
            Cx

            Reply

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