Greek Lemon Rice with Orzo and Herbs
A fragrant, zesty Greek rice pilaf with orzo, fresh herbs, and plenty of lemon flavor—perfect as a side dish.
- Prep15 min
- Cook20 min
- Total45 min
- DifficultyEasy
- Servings6
This Greek lemon rice is a bright, comforting side dish that pairs beautifully with roasted meats, grilled fish, or even as a light vegetarian main. The combination of sautéed onions, garlic, and toasted orzo gives the rice a nutty depth, while the lemon juice and zest add a refreshing tang.
Using basmati rice keeps the grains light and fluffy, and the fresh parsley and dill bring an herby freshness that makes this dish truly irresistible. It's simple enough for a weeknight but special enough for a holiday table.
Ingredients
Servings
Converted amounts are rounded.
Method
- Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. Then soak it in fresh water for 15 to 20 minutes. Drain well.
- Heat a large saucepan over medium-high heat and add the olive oil. When the oil shimmers, add the chopped onion and cook for 3 to 4 minutes, until translucent.
- Add the minced garlic and orzo pasta. Stir constantly for a couple of minutes, until the orzo turns lightly golden.
- Stir in the drained rice and cook for another minute, coating the grains with the oil and aromatics.
- Pour in the lemon juice and broth. Bring to a rolling boil, then reduce the heat to low.
- Cover the saucepan with a lid and simmer for 15 to 20 minutes, until the rice is tender and the liquid is fully absorbed. The rice should be fluffy, not sticky.
- Remove the saucepan from the heat and let it sit, covered, for 10 minutes without lifting the lid, so the rice steams.
- Uncover, fluff the rice with a fork, and stir in the chopped parsley, dried dill, and lemon zest. Garnish with lemon slices if desired, and serve warm.
💡 Tips
- For extra lemon flavor, add a bit more zest or a squeeze of lemon juice just before serving.
- If using regular chicken broth, you may not need additional salt—taste before seasoning.
- Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of water or broth.
Inspired by a recipe from The Mediterranean Dish