Greek Orzo with Lemon and Herbs
This Greek Orzo with Lemon and Herbs makes a great side dish for fish, chicken, steak, lamb or shellfish. You can even serve this with roasted vegetables to keep it vegetarian.
It is quick to cook and packed with flavor. In under 15 minutes, you can have this fresh and delicious pasta side dish ready for the table.
You can serve it hot or cold and it tastes wonderful the next day, making it great for leftovers.
Servings: 4
Ingredients
- ½ onion
- 3 cloves garlic
- 2 tablespoon extra virgin olive oil plus more to serve
- ¼ teaspoon salt
- 2 teaspoons dried oregano
- ¼ teaspoon black pepper
- 1 cup orzo
- 1 lemon zest of
- 2½ cups vegetable broth or chicken broth
Instructions
- Finely chop the onion and garlic.
- Bring the broth to a simmer in a small saucepan.
- Heat the extra virgin olive oil in another small saucepan over medium heat.
- Add the onion, garlic, and salt, then cook gently until softened, about 2-3 minutes.
- Add in the oregano, black pepper, and lemon zest.
- Stir in the orzo until well coated in the oil and herbs.
- Pour in enough of the simmering broth to cover the orzo and bring it back to a simmer.
- Simmer the orzo for 10 minutes, or according to the package directions, until cooked through, periodically stirring and adding additional broth as necessary. There should be very little liquid left once cooked.
Notes
- The orzo is cooked in simmering stock. It should absorb all of the stock with maybe a little left at the end of cooking time. This can just be drained away. If you find your broth has evaporated your heat may be too high, but don't worry, just add extra broth or salted boiling water until the orzo is cooked.