Rice Pilaf · Lemon Herb with Orzo
Lemon Herb Rice Pilaf with Orzo
Toasted orzo adds golden color and a little chew to this bright pilaf. Lemon and plenty of fresh herbs go in at the end, so it tastes fresh next to fish or chicken.
- Prep
- 10 min
- Cook
- 27 min
- Total
- 50 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 ¼ cups long-grain white rice
- 2 tbsp olive oil
- ⅓ cup orzo pasta
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 ½ cups vegetable broth
- ½ tsp kosher salt
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp parsley, chopped
- 1 tbsp dill, chopped
- 1 tbsp unsalted butter (optional)
Steps
- Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Let it drain.
- Heat the oil in a medium saucepan over medium heat.
- Add the orzo and stir constantly until most of it is golden brown.
- Add the onion and cook, stirring, until it softens.
- Add the garlic and stir until fragrant.
- Add the drained rice and stir to coat it in the oil.
- Pour in the broth, add the salt and bring to a boil over high heat.
- Turn the heat to low, cover tightly and simmer without lifting the lid.
- Turn off the heat and let it rest, covered.
- Fluff with a fork, then gently stir in the lemon zest, lemon juice, parsley, dill and butter if using. Taste for salt and serve.
Tip: Orzo browns fast once it starts. Keep stirring and lower the heat if it darkens unevenly.
Tip: Skip the butter to make it dairy-free.
Storage: Refrigerate within 2 hours and keep up to 4 days. Reheat covered with a splash of water.
Estimated nutrition per serving: 230 calories · protein 4 g · carbohydrates 40 g · fiber 1 g · sugars 1 g · fat 5 g (saturated 1 g) · sodium 420 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.