Lemon Orzo Rice Pilaf

Lemon Orzo Rice Pilaf ~ 

Orzo pasta and rice simmered in a lemon and dill-seasoned broth and topped with fresh parsley and lemon zest. 

Serve with Spanakopita (Greek Spinach Pie) or Easy Cauliflower Steaks.

Easy Lemon Rice Recipe

This quick and easy recipe begins with cooking the orzo, rice, and garlic together, then adding the broth. As it simmers, your kitchen will be filled with the absolutely delicious aroma of lemon and dill. Toss in fresh parsley and lemon zest just before serving, and this flavorful side dish is ready to go. 

Ingredients for Lemon Orzo Rice Pilaf

You will need:

• 3 tablespoons olive oil
• 1 cup yellow onion, diced
• 1 teaspoon garlic, minced
• 2 cups long-grain white rice
• 1/2 cup orzo pasta
• 4 cups vegan chicken-style broth
• 1/4 cup lemon juice
• 1 teaspoon dried dill
• 1/2 cup Italian flat-leaf parsley
• 1 tablespoon lemon zest

Ingredient Notes

• Olive Oil – Any neutral cooking oil like avocado or grapeseed oil can be used as a substitute.
• Yellow Onion – Adds a touch of sweetness and robust flavor to the dish.
• Garlic – Essential for its aromatic richness and savory depth.
• Long-Grain White Rice – Long grain rice is preferred for its fluffy texture and mild taste. Jasmine rice or basmati rice can be used interchangeably for a similar result. The excess starch in arborio rice makes it perfect for risotto but not for our rice and orzo pilaf, and it is not recommended for this recipe.
• Orzo Pasta – Orzo is a small shaped pasta that looks like large rice grains. Risoni, another small, rice-shaped type of pasta that resembles orzo in appearance and texture, is an excellent substitute. 
• Vegan Chicken-Style Broth – Provides a savory foundation for cooking the rice and orzo. I use Better Than Bouillon No-Chicken Base. Vegetable broth also works great but may require additional seasoning.
• Lemon Juice – Fresh lemon juice infuses the pilaf with tangy acidity and bright citrus flavor.
• Dried Dill – Adds a distinctive herbal flavor that complements the lemon. 1 tablespoon of fresh dill can be substituted if available.
• Italian Flat-Leaf Parsley – Adds freshness and a pretty pop of color to the dish.
• Lemon Zest – Enhances the citrus aroma and flavor without adding acidity.

How to Make Lemon Orzo Rice Pilaf

STEP ONE: Set a large saucepan over medium heat and add olive oil. When the oil is hot, add the onion. Cook for 3 minutes, stirring frequently until softened. Add the garlic to the sautéed onions and cook for 30 seconds.

STEP TWO: Add the rice and orzo. Stir to coat with oil and cook for 2 minutes, until the orzo is lightly golden in color.

STEP THREE: Add the vegan chicken broth, lemon juice, and dill. Bring to a boil, then reduce to low heat. Cover and simmer for 20 minutes, or until the rice and orzo are cooked through. Remove from heat. For best results,  let the rice and orzo sit, covered, for 10 minutes to firm up. 

STEP FOUR: Gently stir in the parsley and lemon zest. Adjust seasoning to taste and serve hot.

Optional Add-Ins

Try one or more of these favorite additions:

• Feta Cheese – Add a sprinkling just before serving. I like Violife brand vegan feta cheese.
• Olives – Halved Castelvetravo or kalamata olives pair well with the flavors of this rice dish. 
• Pine Nuts – Sprinkle some toasted pine nuts over the pilaf for added texture and nutty flavor
• Fresh Herbs – Experiment with other fresh herbs, such as basil or mint, for added freshness 

Storage

• Store leftovers in an airtight container in the refrigerator. 

More Recipes You’ll Love!

• Cauliflower Piccata
• Brussels Sprouts Salad
• Lemon Capellini with Almond Parmesan
• Spinach Orzo Salad
• Artichoke Gratin

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Lemon Orzo Rice Pilaf

Orzo pasta and rice simmered in a lemon and dill-seasoned broth and topped with fresh parsley and lemon zest.

4.91 from 20 votes

Print Pin Rate

Course: Side Dish

Cuisine: greek, Mediterranean

Keyword: dairy free, Easter, Mother’s Day, pasta, quick and easy, rice, vegan, vegetarian

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 542kcal

Author: Holly Gray

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Ingredients

• 3 tablespoons olive oil
• 1 cup yellow onion diced
• 1 teaspoon garlic minced
• 2 cups long-grain white rice
• 1/2 cup orzo pasta
• 4 cups vegan chicken-style broth
• 1/4 cup lemon juice
• 1 teaspoon dried dill
• 1/2 cup Italian flat-leaf parsley
• 1 tablespoon lemon zest

Instructions

• Set a large saucepan over medium heat and add olive oil. When the oil is hot, add the onion. Cook for 3 minutes, stirring frequently until softened. Add the garlic to the sautéed onions and cook for 30 seconds.
• Add the rice and orzo. Stir to coat with oil and cook for 2 minutes, until the orzo is lightly golden in color.
• Add the vegan chicken broth, lemon juice, and dill. Bring to a boil, then reduce to low heat. Cover and simmer for 20 minutes, or until the rice and orzo are cooked through. Remove from heat. For best results,  let the rice and orzo sit, covered, for 10 minutes to firm up.
• Gently stir in the parsley and lemon zest. Adjust seasoning to taste and serve hot.

Nutrition

Calories: 542kcal | Carbohydrates: 99g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 483mg | Potassium: 334mg | Fiber: 4g | Sugar: 5g | Vitamin A: 909IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 2mg

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