Description
Mediterranean lemon-herb orzo pasta side dish that’s ready in 20 minutes! Bright, fresh flavors with Parmesan, herbs, and toasted pine nuts make this the side dish everyone remembers.
Ingredients
1.5 cups orzo pasta
4 tablespoons extra virgin olive oil (divided)
3 cloves garlic, minced
1 small shallot, finely diced
3 cups low-sodium chicken or vegetable broth
Zest of 2 lemons
Juice of 1 lemon (about 3 tablespoons)
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh dill, chopped
1/3 cup Parmesan cheese, grated
1/2 cup cherry tomatoes, halved
1/3 cup pine nuts, toasted
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Toast pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside.
2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add minced garlic and diced shallot, cooking for 2-3 minutes until softened and fragrant.
3. Add dry orzo to the pan and toast for 2 minutes, stirring constantly, until lightly golden and nutty-smelling.
4. Pour in hot broth all at once. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed and orzo is tender.
5. Remove from heat and let steam, covered, for 5 minutes. Do not lift the lid during this time.
6. Transfer hot orzo to a large serving bowl. Add remaining 2 tablespoons olive oil, lemon zest, and lemon juice. Toss to coat while orzo is still steaming.
7. Fold in chopped parsley, basil, dill, grated Parmesan cheese, halved cherry tomatoes, and toasted pine nuts. Toss gently but thoroughly.
8. Season with salt and pepper to taste. Start with amounts listed and adjust as needed.
9. Let orzo rest for 5 minutes before serving to allow flavors to meld.
10. Serve warm or at room temperature. Garnish with extra Parmesan and fresh herbs if desired.
Notes
For pasta-style cooking: Boil orzo in 4-6 quarts salted water for 8-9 minutes, drain, then toss with flavorings.
This orzo tastes even better at room temperature—perfect for make-ahead meals and potlucks.
Store in airtight containers for 3-4 days. Refresh with fresh lemon juice and herbs before serving.
Substitute Israeli couscous for similar texture with slightly chewier bite.
For vegan version, omit Parmesan or use nutritional yeast for cheesy flavor.
Add grilled chicken, shrimp, or chickpeas to make this a complete main dish.
Double this recipe easily for larger gatherings—cooking time remains the same.
Use whole wheat orzo for extra fiber and nutty flavor—add 2-3 minutes to cooking time.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3/4 cup
- Calories: 245
- Sugar: 2g
- Sodium: 385mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 4mg
Keywords: orzo pasta side dish, lemon herb orzo, mediterranean orzo, easy orzo recipe, orzo side dish