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Vegan Lemon Orzo & Rice Pilaf - Orzo pasta and rice simmered in a lemon and dill-seasoned broth and topped with fresh parsley. Plus a quick and easy recipe for marinated Greek tofu kabobs!

Lemon Orzo and Rice Pilaf

Orzo pasta and rice simmered in a lemony dill-seasoned broth and topped with fresh parsley.
4.90 from 19 votes
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Course: Side Dish
Cuisine: Mediterranean
Keyword: dairy free, pasta, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 542kcal
Author: Holly Gray


  • 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


  • 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.


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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