Greek Orzo with Lemon and Herbs Recipe
User Reviews
4
Greek Orzo with Lemon and Herbs Recipe
Description
This recipe for Greek Orzo with Lemon and Herbs cooks orzo pasta gently in simmering vegetable or chicken broth flavored with sautéed onion, garlic, dried oregano, and dill. The addition of lemon zest during cooking imparts a bright citrus aroma. The orzo absorbs nearly all the broth, resulting in a moist but not soupy texture.
The flavors combine herbaceous notes from oregano and dill with the freshness of lemon and a light seasoning of salt and black pepper. A finish with olive oil, fresh lemon juice, and optionally fresh dill adds richness and brightness.
This orzo dish pairs well as a side to meat or vegetable dishes or can be served on its own for a light meal. The recipe includes notes on managing broth absorption to avoid dryness or excess liquid by adjusting heat or adding liquid if needed.
Ingredients
- ½ onion
- 3 cloves garlic
- 2 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- 1 teaspoon oregano dried
- 1 teaspoon dill dried
- ¼ teaspoon black pepper
- 1 cup orzo
- 1 tablespoon lemon 1 lemon, zest
- 2 ½ cups vegetable broth see note 1, or chicken broth
To finish the dish
- dill optional garnish, fresh
- extra virgin olive oil to taste
- lemon juice to taste
- salt
- black pepper
Instructions
- Finely chop the onion and garlic.½ / ½ onion3 cloves / 3 garlic
- Heat the extra virgin olive oil in a small saucepan over medium heat.2 tbsp extra virgin olive oil
- Add the onion, garlic, and salt, then cook gently until softened (about 2-3 minutes)¼ tsp / ¼ teaspoon salt
- Add in the oregano, dill and black pepper. Then stir in the orzo until well coated in the oil and herbs.1 tsp dried oregano1 tsp dried dill¼ tsp / ¼ teaspoon black pepper1 cup / 150 g orzo
- Add the zest of the lemon (reserve ½ teaspoon for garnish later) 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)1 tbsp / 1 lemon zest2 ½ cups / 600 ml vegetable/chicken broth
- Once cooked, add salt and pepper to taste. Then transfer the orzo to a serving dish and finish with a drizzle of olive oil, a squeeze of lemon, fresh dill and the reserved lemon zest. salt pepper extra virgin olive oil lemon juice fresh dill
Notes
- Adjust heat and broth quantity as needed to ensure orzo fully cooks and absorbs liquid without drying out.
- Any excess broth remaining after cooking can be drained off.
- Fresh dill garnish adds brightness but is optional according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 737mg | 31% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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