Lemon and Dill Orzo
This Greek Orzo with Lemon and Dill makes the best side dish for fish, chicken, steak, lamb or shellfish. You can even serve this with roasted veg and keep it vegetarian. It is quick to cook and packed with flavour. Without much work, you can have this fresh and delicious pasta side dish ready for the table. You can serve it hot or cold and it tastes wonderful the next day, making it great for lunchboxes.
6,-
Leaf Cost
Environmental cost
Per serving
- 0.27 kg CO₂e Greenhouse gas
- 0.70 m²·yr Land use
- 41 L Water
Nutrition
Per serving
- 486 kcal Energy
- 3.1 g Saturated fat
- 61.3 g Carbohydrate of which sugars 3.7 g
- 4.6 g Fibre
- 10.9 g Protein
- 2.0 g Salt
All recipe ingredients
- Black pepper 1 g
- Dill 1.8 g
- Dried dill 1.2 g
- Dried oregano 2.1 g
- Garlic 30 g
- Lemon 200 g
- Olive oil 73 g
- Onion 150 g
- Orzo 300 g
- Salt 3 g
- Vegetable stock, prepared 1,000 g
Directions
Step 1
Make aheadStep ingredients
- 4 tbsp Olive oil
- 1 piece Onion Finely chopped
- 6 clove Garlic Finely sliced
- 0.5 tsp Salt
Actions
- Saute · 3 min · Until soft
In a saucepan over medium heat, add the olive oil and saute the onions, garlic and salt until soft, about 2 to 3 minutes.
Step 2
Make aheadStep ingredients
- 2 tsp Dried oregano Finely chopped
- 2 tsp Dried dill Finely chopped
- 0.5 tsp Black pepper Cracked
- 300 g Orzo
- 2 piece Lemon Zested
- 1,000 ml Vegetable stock, prepared
Actions
- Simmer · 20 min · Until orzo is done and most liquid is absorbed.
Add the oregano, dill, black pepper and then the orzo. Mix well until orzo is completely coated with the aromas. Add the lemon zest and pour over the broth. Let it simmer until the orzo is cooked through and most liquid evaporated. When liquid is evaporated before the orzo is ready, add some water.
Step 3
Step ingredients
- 3 sprigs Dill Roughly chopped
- 4 drizzle Olive oil
Transfer the orzo to a service plate or dish(es). Top with some fresh dill and a drizzle of both olive oil and juice from the zested lemon.
