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Bright and zesty Greek Lemon Orzo garnished with fresh herbs and lemon slices

Greek Lemon Orzo

Bright, lemony orzo pasta with fresh Mediterranean flavors - perfect as a side dish or light vegetarian main.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups dry orzo pasta
  • 3 cups vegetable broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1/2 cup kalamata olives sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Lemon wedges for serving

Method
 

  1. Step 1: In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Step 2: Add dry orzo to the pan and toast for 2 minutes, stirring frequently, until lightly golden.
  3. Step 3: Pour in vegetable broth and lemon juice. Bring to a boil, then reduce heat to low and cover.
  4. Step 4: Simmer for 10-12 minutes until orzo is tender and liquid is absorbed, stirring occasionally.
  5. Step 5: Remove from heat and stir in cherry tomatoes, olives, feta cheese, parsley and oregano.
  6. Step 6: Season with salt and pepper to taste. Let sit covered for 5 minutes to allow flavors to meld.
  7. Step 7: Serve warm with extra lemon wedges and a sprinkle of fresh parsley on top.

Notes

For extra protein, add 1 cup of cooked chickpeas. Leftovers keep well in the fridge for 3 days - just refresh with a squeeze of lemon before serving.