Description
This Greek Lemon Rice recipe is a bright and flavorful side dish featuring long grain rice cooked with orzo pasta, fresh lemon juice and zest, aromatic herbs, and savory broth. Perfectly tender with a refreshing citrus twist, it complements Mediterranean and Greek-inspired meals with ease.
Ingredients
Scale
Rice and Grain
- 2 cups long grain rice (uncooked)
- 1/2 cup orzo pasta
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
Liquids and Seasonings
- Early Harvest Greek extra virgin olive oil (about 2 tablespoons)
- 2 lemons, juice of
- Zest of 1 lemon
- 2 cups low sodium broth (chicken or vegetable broth)
- Pinch of salt
Herbs and Garnish
- Large handful chopped fresh parsley
- 1 tsp dried dill weed
Instructions
- Prepare the Rice: Wash the long grain rice thoroughly under cold water to remove excess starch. Soak the rice in cold water for 15-20 minutes to help it cook more evenly and become fluffy. Drain well before proceeding.
- Sauté Onion and Orzo: Heat a couple of tablespoons of early harvest Greek extra virgin olive oil in a medium saucepan over medium heat. Add the chopped yellow onion and minced garlic, sautéing until fragrant and the onions are translucent. Then add the orzo pasta and toast it lightly by stirring for a couple of minutes until it becomes a light golden color.
- Add Rice and Coat: Add the drained rice to the saucepan with the onion, garlic, and orzo mixture. Stir well so the rice is coated evenly with the oil and combined with the sautéed ingredients.
- Add Liquid: Pour in the freshly squeezed lemon juice, lemon zest, and 2 cups of low sodium chicken or vegetable broth. Add a pinch of salt to season. Increase the heat and bring the mixture to a gentle boil over medium-high heat.
- Simmer Covered: Once boiling, reduce the heat to low and cover the saucepan tightly. Let the rice simmer gently for 20 minutes without lifting the lid to avoid losing steam, allowing the rice and orzo to cook fully in the lemon-scented broth.
- Finish and Serve: Remove the pan from heat after 20 minutes of cooking. Keep it covered and let it stand for 10 minutes to allow the grains to absorb any remaining moisture and to become fluffy. Stir in the chopped fresh parsley and dried dill weed for freshness and flavor. Garnish with extra lemon slices if desired before serving warm as a delightful side dish.
Notes
- Soaking rice before cooking ensures a fluffier texture and reduces cooking time.
- Orzo adds a nice varied texture to the dish; lightly toasting it enhances its flavor.
- Use low sodium broth to better control the saltiness of the dish.
- The dish pairs wonderfully with grilled chicken, fish, or Mediterranean meals.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or water.
