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.
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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
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:
- 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
Get the Recipe
Greek Orzo with Lemon and Herbs Recipe
Ingredients
- ½ onion
- 3 garlic cloves
- 2 tablespoon extra virgin olive oil - plus more to serve
- ¼ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- ¼ teaspoon black pepper
- 1 cup orzo
- 1 lemon
- 2 ½ 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
- 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
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
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
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
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
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