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.
2tablespoonextra virgin olive oil- plus more to serve
¼teaspoonsalt
1teaspoondried oregano
1teaspoondried dill
¼teaspoonblack pepper
1cuporzo
1lemon
2 ½cupsvegetable/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.