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Easy Greek Orzo with Lemon and Herbs photo

Greek Orzo with Lemon and Herbs

A bright, lemony orzo tossed with herbs and olive oil for a simple Mediterranean side or light main.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 onion finely chopped
  • 3 garlic cloves finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • 1 cup orzo
  • 1 tablespoon lemon zest zest of 1 lemon; reserve 1/2 teaspoon for garnish
  • 2 1/2 cups vegetable or chicken broth (see note)
  • fresh dill optional garnish
  • extra virgin olive oil to taste for finishing
  • lemon juice to taste for finishing
  • salt to taste for finishing
  • pepper to taste for finishing

Equipment

  • Small Saucepan
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Spoon
  • Serving dish

Method
 

  1. Finely chop 1/2 onion and 3 garlic cloves.
  2. Heat 2 tablespoons extra virgin olive oil in a small saucepan over medium heat.
  3. Add the chopped onion, garlic, and 1/4 teaspoon salt; cook gently until softened, about 2–3 minutes.
  4. Stir in 1 teaspoon dried oregano, 1 teaspoon dried dill, and 1/4 teaspoon black pepper.
  5. Add 1 cup orzo and stir to coat the pasta with the oil and herbs.
  6. Add 1 tablespoon lemon zest (reserve 1/2 teaspoon for garnish) and pour in 2 1/2 cups broth; bring to a simmer.
  7. Simmer gently, uncovered, for about 10 minutes or until the orzo is tender and most liquid is absorbed; add a little extra broth or salted boiling water if it dries too quickly.
  8. Taste and adjust seasoning with salt and pepper.
  9. Transfer to a serving dish and finish with a drizzle of extra virgin olive oil, a squeeze of lemon juice, fresh dill, and the reserved lemon zest.

Notes

  • The orzo should absorb most of the stock; a little leftover liquid can be drained.
  • If the broth evaporates too quickly, the heat is too high.
  • Add extra broth or salted boiling water if the orzo is not yet tender.