Greek Lemon Rice with Orzo

Ingredients

• 1 cup Jasmine rice (Rinsed briefly)
• 0.5 cup Orzo pasta (Uncooked)
• 2 tablespoons Olive oil (Extra‑virgin)
• 1 medium Red onion (Finely diced)
• 3 cloves Garlic cloves (Minced)
• 2.5 cups Chicken broth (Hot (can be from a pot or microwave))
• 1 tablespoon Greek seasoning (Generous, can adjust to taste)
• 1 large Lemon (Zest and juice)
• 2 tablespoons Fresh parsley (Chopped)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare all ingredients

   Rinse the jasmine rice, dice the red onion, mince the garlic, zest the lemon, then juice it. Measure the orzo, broth, olive oil, and seasoning.

   Time: PT10M

2. Heat oil

   Add 2 Tbsp olive oil to the skillet and heat over medium heat until shimmering.

   Time: PT1M

   Temperature: Medium

3. Sauté onion

   Add the diced onion and sauté, stirring occasionally, until it becomes translucent but not browned.

   Time: PT5M

   Temperature: Medium

4. Add garlic

   Stir in the minced garlic and cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

5. Toast rice and orzo

   Add the rinsed rice and uncooked orzo, stirring to coat with oil. Cook for 2‑3 minutes until the grains look slightly opaque.

   Time: PT3M

   Temperature: Medium

6. Add broth and seasoning

   Pour in 2½ cups hot chicken broth, sprinkle 1 Tbsp Greek seasoning, and stir. Increase heat to bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: Medium‑High

7. Simmer

   Once boiling, reduce heat to low, cover the skillet, and let simmer for 15 minutes until the liquid is absorbed.

   Time: PT15M

   Temperature: Low

8. Rest off‑heat

   Turn off the heat but keep the lid on. Let the rice sit for 10 minutes to finish steaming.

   Time: PT10M

9. Finish with lemon and parsley

   Remove the lid, fluff the rice with a fork, then stir in the lemon zest, lemon juice, and chopped parsley. Season with additional salt or pepper if needed.

   Time: PT5M

10. Final steam

    Cover the skillet again and let the flavors meld for another 10 minutes.

    Time: PT10M

11. Serve

    Transfer the Greek lemon rice to a serving bowl, garnish with extra lemon zest and a sprinkle of parsley. Serve warm.

    Time: PT1M

Nutrition Facts

Calories

280

Protein

5 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Jasmine rice: Long‑grain white rice, Basmati rice
• Instead of Orzo pasta: Small pasta shapes, Rice
• Instead of Olive oil: Canola oil, vegetable oil
• Instead of Red onion: White onion, yellow onion
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Chicken broth: Vegetable broth, water + bouillon cube
• Instead of Greek seasoning: Italian seasoning + extra oregano, homemade blend (oregano, thyme, garlic powder, onion powder)
• Instead of Lemon: Lime (for a different flavor)
• Instead of Fresh parsley: Fresh cilantro, dried parsley (1 tsp)

Equipment Needed

• Large skillet or saucepan with lid
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Microplane or fine grater (optional)
• Measuring cups
• Serving bowl

Critical Steps — Do Not Skip

• Sauté the onion only until translucent; browning changes the flavor.
• Use hot broth to maintain temperature and ensure even cooking.
• Allow the rice to rest covered after simmering for a fluffy texture.
• Add lemon zest and juice after the rice is cooked to preserve bright flavor.

Chef Tips from the Video

• Toast the rice and orzo a little longer (up to 4 minutes) for a deeper nutty flavor.
• If you prefer a richer taste, substitute half of the chicken broth with white wine.
• For extra freshness, finish with a drizzle of high‑quality extra‑virgin olive oil.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 2 months; reheat gently with a splash of broth.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice the onion, mince garlic, zest and juice the lemon up to 2 hours ahead; keep refrigerated.
• The rice can be cooked a day ahead, cooled, and reheated with a splash of broth.