The perfect side that goes with almost anything — this Lemon Orzo is a simple, bright dish you’ll come back to again and again. If you enjoy Trader Joe’s rice-orzo pilaf mix, you’ll love this homemade version made from pantry staples. Note: unlike that boxed mix, this recipe contains only orzo pasta, no rice.
I used to buy the boxed pilaf every week and always added lemon zest. That simple touch inspired this recipe, which centers the fresh lemon flavor. Even if you’ve never tried the Trader Joe’s mix, this lemon orzo is a versatile, easy side that pairs well with chicken, fish, vegetables, or a simple salad.
Ingredients
- Olive oil — 1 tablespoon, to lightly sauté the orzo.
- Butter — 1 tablespoon, for flavor when sautéing the orzo.
- Orzo — 8 ounces (about 1 1/3 cups dry).
- Garlic — 2 cloves, minced.
- Chicken broth — 2 1/2 cups (substitute vegetable broth and use olive oil for the butter to make it vegan).
- Salt and pepper — 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, or to taste.
- Lemon — 1 lemon, zested and juiced.
How to Make Lemon Orzo
- Heat the olive oil and butter in a heavy-bottomed saucepan over medium heat. When the butter melts and the fat is sizzling, add the orzo and sauté, stirring occasionally, until some pieces turn golden, about 4–5 minutes.
2. Add the minced garlic and sauté about 30 seconds, until fragrant.
3. Pour in the chicken broth and add the salt and pepper. Bring to a boil, then cover, reduce the heat, and simmer gently for 10 minutes.
4. Remove the lid, stir, and simmer another 3–5 minutes until the orzo is tender and most of the liquid is absorbed. If it becomes too dry, add a splash of extra broth. Off the heat, stir in the lemon zest and lemon juice, taste, and adjust seasoning before serving.
Storage / Make-Ahead
This orzo reheats well the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing, as the texture can suffer. To reheat, warm gently on the stovetop with a splash of chicken or vegetable broth to loosen the pasta.
Recipe Tip
For extra protein, stir in a can of rinsed and drained chickpeas just before serving. Offer grated Parmesan at the table for topping.
Lemon Orzo
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/3 cups (8 ounces) of orzo
- 2 cloves garlic minced
- 2 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon zested and juiced
Instructions
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Heat the olive oil and butter over medium-high heat. When sizzling, stir in the orzo.
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Sauté and cook the orzo until about 25% of the pieces are golden brown.
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Add the garlic and sauté for 30 seconds.
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Add the chicken broth, salt, and pepper. Bring to a boil. Lower the heat, cover, and let simmer for 10 minutes.
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Remove the lid, stir, and simmer another 3–5 minutes, until most of the liquid is absorbed and the orzo is tender.
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Before serving, add the lemon zest and juice. Taste and adjust salt and pepper, then serve warm.
Video
Notes
If you want more protein, add a can of rinsed and drained chickpeas or white beans just before serving.