Lemon Orzo and Rice Pilaf ~
Orzo pasta and rice simmered in a lemon and dill-seasoned broth and topped with fresh parsley. Perfect for Easter!
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.
This dish pairs well with Spanakopita (Greek Spinach Pie) or Easy Cauliflower Steaks.
Ingredients for Lemon Orzo & Rice Pilaf
You will need:
- 3 tablespoons olive oil
- 1 cup yellow onion, diced
- 2 cups long-grain white rice
- 1/2 cup orzo pasta
- 1 clove garlic, minced
- 2 cups vegan chicken-style broth
- 2 lemons, juiced
- 1 teaspoon dried dill
- 1/2 cup Italian flat-leaf parsley
How to Make Lemon Orzo & Rice Pilaf
STEP ONE: Into a large sauce pan over medium heat, add olive oil. When oil is hot, add onion. Cook 3-5 minutes, until softened.
STEP TWO: Add rice, orzo, and garlic. Cook 2 minute, until orzo is lightly golden in color, stirring to coat thoroughly.
STEP THREE: Pour in broth, lemon juice, and dill. Bring to a boil then reduce heat to low. Cover and simmer 20 minutes, until rice is cooked through.
STEP FOUR: Adjust seasoning to taste, gently stir in parsley, and serve.
More Lemon-Infused Recipes You’ll Love!
Lemon Orzo and Rice Pilaf
Orzo pasta and rice simmered in a lemony dill-seasoned broth and topped with fresh parsley.
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Servings: 4
Calories: 542kcal
Ingredients
- 3 tablespoon olive oil
- 1 cup yellow onion chopped
- 2 cups long grain white rice rinsed
- 1/2 cup orzo pasta
- 1 large clove garlic minced
- 2 cups vegan chicken-style broth
- 2 lemons juiced (or 1/3 cup + 1 tablespoon lemon juice)
- 1 teaspoon dried dill
- 1/2 cup fresh Italian flat-leaf parsley chopped
Instructions
- Into a large sauce pan over medium heat, add olive oil. When oil is hot, add onion. Cook 3-5 minutes, until softened.
- Add rice, orzo, and garlic. Cook 2 minute, until orzo is lightly golden in color, stirring to coat thoroughly.
- Pour in broth, lemon juice, and dill. Bring to a boil then reduce heat to low. Cover and simmer 20 minutes, until rice is cooked through.
- Adjust seasoning to taste, gently stir in parsley, and serve.
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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Jacqui
The dill seasoned broth gives this so much flavor! Incredible recipe!
nancy
appetizing lemony base for any meal. just need to pair this with a protein!
Pamela glen
No needed double the amount of water!
thiswifecooks
Hi Pamela ~ I’m guessing you used water instead of broth. Also, make sure to cook the orzo with the lid on tight and the heat at a low simmer. Lid off or too much heat can result in liquid evaporating too fast.