If you’re craving a light, flavorful side dish, this Greek Orzo with Lemon and Herbs is a perfect choice. It’s a quick and vibrant Mediterranean-inspired recipe that pairs beautifully with grilled chicken, seafood, or roasted vegetables. The tender orzo pasta absorbs bright lemon juice, savory herbs, and olive oil for a dish that tastes fresh, zesty, and satisfying — all in just 15 minutes!
Why You’ll Love This Greek Orzo with Lemon and Herbs
- Bright and refreshing: The combination of lemon and herbs creates a light, sunny flavor.
- Quick to make: Ready in just about 15 minutes — perfect for busy weeknights.
- Versatile: Serve warm or cold, as a side or main dish.
- Healthy and family-friendly: Made with wholesome ingredients and no heavy cream or alcohol.
- Pairs beautifully: Complements grilled meats, seafood, or plant-based proteins.
Ingredients for Greek Orzo with Lemon and Herbs
Basic Ingredients
- 1 tablespoon extra virgin olive oil
- ½ small onion, finely chopped
- 1 garlic clove, minced
- 1 cup orzo pasta
- 1 teaspoon dried oregano
- ½ teaspoon dried dill (or 1 tablespoon fresh dill)
- 1 teaspoon lemon zest
- 2 cups vegetable or chicken broth
- 2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
- Optional garnish: fresh dill or parsley, finely chopped
Ingredient Notes (Substitutions & Healthy Swaps)
- Broth: For a vegetarian version, use vegetable broth instead of chicken broth.
- Oil: You can replace olive oil with avocado oil for a lighter flavor.
- Lemon juice: Freshly squeezed is best, but bottled lemon juice works in a pinch.
- Dill & oregano: Feel free to add thyme, parsley, or mint for a twist.
- Add-ins: Crumbled feta, roasted cherry tomatoes, or spinach can turn this into a complete meal.
Step-by-Step Instructions
Step 1 — Sauté Onion and Garlic
In a medium skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 2 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2 — Toast the Orzo with Herbs
Add the dry orzo pasta to the pan and stir to coat with the oil. Sprinkle in the dried oregano, dried dill, and lemon zest. Toast for about a minute to bring out the nutty aroma of the pasta.
Step 3 — Simmer in Broth
Pour in the vegetable or chicken broth. Stir, reduce the heat slightly, and let it simmer uncovered for about 10 minutes, stirring occasionally, until most of the liquid has been absorbed and the orzo is tender.
Step 4 — Finish with Lemon Juice
Once the orzo is cooked, turn off the heat. Stir in the lemon juice, a drizzle of olive oil, and season with salt and pepper to taste.
Step 5 — Garnish and Serve
Fluff the orzo gently with a fork and top with fresh dill or parsley. Serve warm, or chill it for a refreshing pasta salad.
Pro Tips for Success
- Toast the orzo first — This step deepens the flavor and prevents stickiness.
- Use fresh lemon zest — It adds a burst of brightness that bottled juice can’t match.
- Stir often — Like risotto, orzo can stick to the pan if not stirred occasionally.
- Adjust texture — Add a splash of broth if you prefer a creamier consistency.
- Make ahead — Cools beautifully for meal prep or picnics.
- Add veggies — Spinach, roasted peppers, or peas boost color and nutrition.
Flavor Variations
- Mediterranean Veggie Orzo: Add roasted red peppers, olives, and feta cheese.
- Greek Lemon Chicken Orzo: Mix in shredded cooked chicken for a heartier meal.
- Spinach and Lemon Orzo: Stir in a handful of baby spinach before serving.
- Tomato Basil Orzo: Replace dill with fresh basil and add diced cherry tomatoes.
- Creamy Lemon Orzo: Stir in a tablespoon of Greek yogurt for a creamy finish.
Serving Suggestions
- Serve alongside grilled chicken souvlaki or baked salmon.
- Use it as a base for Greek bowls with chickpeas, cucumbers, and tzatziki.
- Enjoy it cold as a lemon herb pasta salad for picnics or potlucks.
- Pair with a crisp green salad and crusty bread for a simple Mediterranean meal.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove or microwave with a splash of broth or water.
- Freeze: Cool completely, transfer to freezer bags, and freeze for up to 2 months.
- Thaw: Defrost overnight in the fridge and reheat before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Protein | 6 g |
| Carbohydrates | 38 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sodium | 320 mg |
FAQ About Greek Orzo with Lemon and Herbs
Can I make this recipe gluten-free?
Yes! Just swap regular orzo with a gluten-free orzo or small rice-shaped pasta made from corn or lentils.
Can I serve Greek Orzo cold?
Absolutely. It makes a refreshing lemon herb pasta salad when served chilled. Just drizzle with a little extra olive oil before serving.
What proteins go well with this orzo?
Grilled chicken, shrimp, salmon, or chickpeas complement the citrus and herb flavors perfectly.
Can I add cheese?
Yes, crumbled feta cheese or shaved parmesan adds delicious creaminess and saltiness to the dish.
How can I make it vegan?
Use vegetable broth and skip any cheese. The lemon and herbs will still make it flavorful and vibrant.
Final Thoughts
This Greek Orzo with Lemon and Herbs is a beautiful example of how simple ingredients can create something extraordinary. Light, zesty, and full of flavor, it’s a dish that brings the sunny taste of the Mediterranean right to your kitchen. Whether served hot or cold, this orzo recipe is quick, family-friendly, and endlessly versatile — a true kitchen staple.
Print
Greek Orzo with Lemon and Herbs — Simple & Fresh
- Total Time: 12 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and refreshing Greek orzo dish with lemon, herbs, and olive oil — perfect as a side or light meal.
Ingredients
1 tbsp olive oil
½ small onion, finely chopped
1 garlic clove, minced
1 cup orzo pasta
1 tsp dried oregano
½ tsp dried dill
1 tsp lemon zest
2 cups vegetable or chicken broth
2 tbsp lemon juice
Salt and black pepper to taste
Fresh dill or parsley for garnish
Instructions
1. Heat olive oil and sauté onion for 2 minutes.
2. Add garlic and cook 30 seconds.
3. Stir in orzo, oregano, dill, and lemon zest.
4. Pour in broth and simmer 10 minutes until tender.
5. Add lemon juice, season, and garnish with dill.
Notes
Use vegetable broth for vegetarian version.
Add feta, spinach, or tomatoes for variation.
Serve warm or chilled.
- Prep Time: 2 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
