Greek Orzo with Lemon and Herbs
A bright, lemony orzo cooked in savory broth and finished with fresh herbs and extra virgin olive oil.
Servings: 4 servings
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 1)
- 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
Instructions
- Finely chop 1/2 onion and 3 garlic cloves.
- Heat 2 tablespoons extra virgin olive oil in a small saucepan over medium heat.
- Add the chopped onion, garlic, and 1/4 teaspoon salt and cook gently until softened, about 2–3 minutes.
- Stir in 1 teaspoon dried oregano, 1 teaspoon dried dill, and 1/4 teaspoon black pepper.
- Add 1 cup orzo and stir to coat it in the oil and herbs.
- Add 1 tablespoon lemon zest (reserve 1/2 teaspoon for garnish) and pour in 2 1/2 cups broth, then bring to a simmer.
- Simmer the orzo, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed, about 10 minutes.
- Taste and season with additional salt and pepper as needed.
- 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.
Equipment
- Saucepan
- Cutting Board
- Chef’s knife
- Measuring Cups
- Measuring Spoons
- Spoon
Notes
- The orzo should absorb most of the stock; a little liquid can be drained if needed.
- If the broth evaporates too quickly, your heat is too high—add extra broth or boiling salted water as needed.