Description
This vibrant Lemon Rice recipe combines golden toasted orzo and long grain rice simmered in flavorful chicken broth with butter and Greek seasoning, then brightened with fresh lemon juice and zest. Perfect as a zesty side dish, it offers a delightful balance of buttery richness and citrus freshness, ideal for complementing Mediterranean or Greek-inspired meals.
Ingredients
Scale
Rice and Pasta
- ½ cup orzo
- 1 cup long grain rice
Cooking Liquids and Seasoning
- 3 cups unsalted chicken broth
- ¼ cup unsalted butter
- 1 tsp salt
- 1 Tbsp Greek seasoning
- Salt and pepper, to taste
Additional Ingredients
- 2 Tbsp olive oil
- 1 lemon, juiced and zested
Instructions
- Toast the Grains: Heat olive oil in a large skillet over medium-high heat. Add orzo and long grain rice to the pan. Cook, stirring frequently, until the orzo and rice are golden brown and fragrant, about 5 minutes.
- Add Broth and Seasonings: Pour in the chicken broth and add the butter, Greek seasoning, salt, and black pepper. Stir well to combine all ingredients evenly.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan with a lid to trap steam and cook the rice gently.
- Cook Until Tender: Let the rice and orzo simmer for about 15 minutes, or until the grains are tender and the liquid has been fully absorbed.
- Finish with Lemon: Remove the lid, stir in fresh lemon juice and lemon zest for fresh aroma and flavor. Fluff the rice with a fork to separate the grains, then adjust seasoning with salt and black pepper as needed. Garnish with chopped parsley if desired before serving.
Notes
- To make this dish vegetarian, substitute vegetable broth for chicken broth.
- Use fresh lemon for the best bright citrus flavor.
- Be careful not to burn the orzo when toasting; stir constantly.
- Greek seasoning can be substituted with a mix of dried oregano, thyme, garlic powder, and paprika.
- Garnish with fresh parsley or dill for added color and flavor.
