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
Use the options below to toggle between cups and grams (if relevant)
- 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
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)
- 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.
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