Description
This Greek Lemon Rice recipe is a vibrant and aromatic side dish that combines long grain rice and orzo pasta sautéed with onion and garlic, then simmered in tangy lemon juice and broth. Enhanced with fresh parsley, dill, and lemon zest, this flavorful dish perfectly complements Mediterranean meals or can be enjoyed on its own.
Ingredients
Scale
Rice and Grains
- 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)
- Zest of 1 lemon
Liquids and Oils
- Early Harvest Greek extra virgin olive oil (about 2 tablespoons)
- 2 lemons, juice of
- 2 cups low sodium broth (chicken or vegetable broth)
Seasoning
- Pinch of salt
Instructions
- Prepare the Rice: Wash the rice thoroughly under cold running water and soak it in cold water for 15-20 minutes to remove excess starch. Drain the rice well before cooking to help achieve a fluffy texture.
- Sauté Onion and Orzo: Heat 2 tablespoons of Greek extra virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes. Add the orzo pasta and continue to sauté, stirring frequently, until the orzo turns golden brown.
- Add Rice and Coat: Add the drained rice to the saucepan with onions and orzo, stirring to coat the grains evenly with olive oil and toasted flavors, about 2 minutes.
- Add Liquid: Stir in the freshly squeezed lemon juice and 2 cups of low sodium broth (chicken or vegetable). Add a pinch of salt to season. Increase the heat and bring the mixture to a boil.
- Simmer Covered: Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for 20 minutes until the rice and orzo are tender and liquid is absorbed.
- Let Stand: Remove the saucepan from heat but keep it covered. Let the rice stand for 10 minutes to finish steaming and to develop flavors.
- Finish and Serve: Fluff the rice gently with a fork. Stir in chopped fresh parsley, dried dill, and the lemon zest for brightness and herbaceous notes. Garnish with lemon slices if desired and serve warm.
Notes
- Soaking the rice helps to remove surface starch and prevents the rice from becoming too sticky.
- You can substitute the broth with water, but broth adds depth of flavor.
- Adjust lemon juice to taste for more or less tartness.
- This dish pairs wonderfully with grilled meats, fish, or roasted vegetables.
- Use gluten-free orzo if you require a gluten-free version.
