Can I make Greek Orzo with Lemon and Herbs ahead of time?

Absolutely. It tastes fantastic the next day. Store it in an airtight container in the fridge for up to 3 days.

Can I serve this cold?

Yes! It works beautifully as a cold pasta salad. Just add a little extra olive oil and lemon juice before serving.

Can I use fresh herbs instead of dried?

You can. Use about three times the amount of fresh herbs and add them toward the end so they stay bright and fresh.

What can I serve with Greek Orzo with Lemon and Herbs?

It pairs wonderfully with grilled chicken, baked fish, shrimp, or roasted vegetables. It also works as a light lunch all on its own.

Can I make it vegetarian or vegan?

It already is if you use vegetable broth. Easy win.

Greek Orzo with Lemon and Herbs: 15-Minute Flavor Bomb

Name: Greek Orzo with Lemon and Herbs
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Cuisine: Greek
Ingredients: ½ onion, finely chopped; 3 cloves garlic, finely chopped; 2 tablespoons extra virgin olive oil; ¼ teaspoon salt; 1 teaspoon dried oregano; 1 teaspoon dried dill; ¼ teaspoon black pepper; 1 cup orzo; 1 tablespoon lemon zest; 2 ½ cups vegetable or chicken broth; Fresh dill, optional; Extra virgin olive oil, to taste; Lemon juice, to taste; Salt, to taste; Pepper, to taste

Description

Greek Orzo with Lemon and Herbs is a quick, fresh Mediterranean-inspired side dish made with tender orzo, olive oil, lemon zest, and fragrant herbs. Perfect with chicken or fish and ready in minutes.

Ingredients

Scale

½ onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
¼ teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried dill
¼ teaspoon black pepper
1 cup orzo
1 tablespoon lemon zest
2 ½ cups vegetable or chicken broth

To Finish

Fresh dill, optional
Extra virgin olive oil, to taste
Lemon juice, to taste
Salt, to taste
Pepper, to taste

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Instructions

Finely chop the onion and garlic.
Heat the olive oil in a small saucepan over medium heat.
Add the onion, garlic, and salt. Cook gently for 2–3 minutes until softened.
Stir in the dried oregano, dried dill, and black pepper.
Add the orzo and stir until well coated in the oil and herbs.
Add the lemon zest, reserving about ½ teaspoon for garnish.
Pour in the broth and bring to a gentle simmer.
Simmer for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Season with additional salt and pepper to taste.
Transfer to a serving dish and finish with olive oil, lemon juice, fresh dill, and reserved lemon zest.

Notes

Orzo should absorb most of the broth; drain any excess liquid if needed.

If the pan dries out before the orzo is cooked, add a splash of broth or salted water and continue cooking.

Delicious served warm or chilled the next day.

Prep Time: 2 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 227
Sugar: 4 g
Sodium: 737 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 0 mg