Delicious Greek Orzo with Zesty Lemon and Fresh Herbs

A refreshing Greek Orzo dish with zesty lemon and fresh herbs, perfect for any occasion.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 servings

Course: Lunch

Cuisine: Greek

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Orzo

1 cup orzo pasta or substitutes like couscous or quinoa for gluten-free

For the Flavor Base

2 tablespoons extra virgin olive oil or avocado oil
2 cloves garlic freshly minced

For the Zest

1 medium lemon fresh juice and zest

For Freshness

¼ cup fresh parsley chopped
¼ cup fresh dill chopped

For Enhanced Flavor

2 cups vegetable or chicken broth homemade or store-bought; or use lightly salted water

Equipment

medium saucepan

Method

Step‑by‑Step Instructions

In a medium saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat until it shimmers.
Add 1 cup of orzo pasta to the hot olive oil and toast for 2-3 minutes until golden and nutty.
Add 2 minced garlic cloves and sauté for 30 seconds until fragrant and golden.
Carefully pour in 2 cups of broth, stirring to combine, and bring to a rolling boil.
Reduce heat to low and simmer uncovered for about 10 minutes until orzo is tender.
Remove from heat and stir in the zest and juice of 1 lemon, along with ¼ cup chopped fresh parsley and dill.
Season with salt and pepper to taste and let it sit for 1 minute.
Transfer to a serving dish and garnish with extra lemon wedges. Serve warm.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 45gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 1gVitamin A: 250IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months and reheat with a splash of broth or water.

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