Description
This Greek Lemon Rice recipe features fluffy long grain rice cooked with orzo pasta, enhanced with fresh lemon juice and zest, fresh herbs, and sautéed onions and garlic. It’s a vibrant, zesty side dish perfect for Mediterranean meals or as a bright accompaniment to grilled meats and vegetables.
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 Seasonings
- Early Harvest Greek extra virgin olive oil (about 2 tablespoons)
- 2 lemons, juice of (plus zest of 1 lemon)
- 2 cups low sodium broth (chicken or vegetable broth)
- Pinch of salt
Instructions
- Soak Rice: Wash the rice thoroughly and soak it in cold water for 15-20 minutes to remove excess starch, then drain well to ensure fluffier rice.
- Sauté Aromatics and Orzo: Heat the olive oil in a saucepan over medium heat. Add the chopped onions, minced garlic, and orzo pasta. Sauté until the onions soften and the orzo turns lightly golden, then add the drained rice and stir to coat all grains with the oil and aromatics.
- Cook Rice with Broth and Lemon: Pour in the lemon juice and the low sodium broth. Add a pinch of salt. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan. Let it simmer gently for 20 minutes until the rice is tender and the liquid is absorbed.
- Rest and Add Fresh Herbs: Remove the saucepan from heat and keep it covered for 10 minutes to allow the rice to steam and fully absorb flavors. Then gently stir in the chopped parsley, dry dill, and lemon zest. Optionally, garnish with fresh lemon slices before serving for an extra pop of color and zing.
Notes
- Soaking the rice before cooking helps achieve a lighter, fluffier texture.
- Using low sodium broth allows control over the saltiness of the dish.
- Orzo pasta adds a pleasant texture contrast to the rice.
- Fresh herbs brighten the flavor and add visual appeal.
- This dish pairs wonderfully with grilled chicken, fish, or roasted vegetables.
