Description
This Greek Lemon Rice recipe is a bright and flavorful side dish featuring long-grain rice cooked with orzo pasta, fresh lemon juice and zest, aromatic herbs like dill and parsley, and a base of savory low-sodium broth. Perfect for complementing Mediterranean meals, it delivers a delightful balance of tangy citrus and fresh herbaceous notes with a light, fluffy texture.
Ingredients
Scale
Rice and Pasta
- 2 cups long grain rice (uncooked)
- 1/2 cup orzo pasta
Vegetables and Herbs
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- Large handful chopped fresh parsley
- 1 tsp dill weed (dry dill)
Liquids and Seasoning
- Early Harvest Greek extra virgin olive oil (about 2 tbsp)
- 2 lemons, juice of (plus zest of 1 lemon)
- 2 cups low sodium broth (chicken or vegetable broth)
- Pinch of salt
Instructions
- Prepare the Rice: Wash the long-grain rice thoroughly under cold water and soak it for 15-20 minutes. This step helps remove excess starch and results in fluffier rice. After soaking, drain the rice well.
- Sauté Onion and Orzo: In a saucepan, heat the extra virgin olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent and fragrant, about 3-4 minutes. Then add the orzo pasta and stir frequently until it starts to turn golden, about 2-3 minutes. Add the drained rice to the pan and toss to coat it evenly with the oil and sautéed ingredients.
- Add Liquid: Pour in the freshly squeezed lemon juice and the 2 cups of low sodium broth. Stir gently to combine all ingredients. Bring the mixture to a boil, then reduce heat to low, cover the saucepan, and let it simmer for 20 minutes or until the rice and orzo are tender and have absorbed the liquid.
- Finish and Serve: Remove the saucepan from heat and leave it covered to stand for 10 minutes, allowing the steam to fully cook and fluff the rice. After resting, gently fluff the rice with a fork and stir in the chopped fresh parsley, dry dill weed, and lemon zest. For an elegant touch, garnish with lemon slices if desired. Serve warm as a bright, aromatic side dish.
Notes
- Soaking the rice before cooking helps achieve a fluffy texture but can be skipped if short on time.
- Low sodium broth is recommended to control the salt content; adjust seasoning after cooking as needed.
- For a vegan version, use vegetable broth instead of chicken broth.
- If fresh dill is available, substituting it for dry dill will deliver a fresher herb flavor.
- This dish pairs wonderfully with grilled meats, seafood, or as part of a Mediterranean mezze platter.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
