Greek Lemon Brown Rice Pilaf with Orzo, Dill & Parsley
This Greek Lemon Brown Rice Pilaf is a wholesome, Mediterranean-inspired side dish bursting with fresh flavor. Nutty brown rice and golden orzo are simmered with onions, garlic, and a generous squeeze of lemon, then finished with fresh parsley and dill for a bright, herby finish. Early harvest Greek olive oil adds richness, while the lemon zest and juice make every bite vibrant and satisfying. Perfect alongside grilled meats, seafood, or vegetarian mains, this healthy rice pilaf is a staple for anyone following the Mediterranean diet. Enjoy it warm or at room temperature for meal prep, weeknight dinners, or festive gatherings.
Ingredients
- 2 cups uncooked parboiled brown rice
- 3 tablespoons Greek extra virgin olive oil
- 1 medium red onions chopped
- 2 garlic clove minced
- 1/2 cup orzo pasta
- 2 lemons juice of (plus zest of 1 lemon)
- 2 cups low sodium broth chicken or vegetable
- Pinch salt
- Large handful chopped fresh parsley
- 3 tablespoons fresh chopped dill
Instructions
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Wash the brown rice well and soak it for 15 to 20 minutes in cold water (enough to cover the rice by 1 inch). Drain well.
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Heat the olive oil in a large sauce pan with a lid. Add the onions and cook for 3 to 4 minutes until translucent. Add garlic and orzo pasta, tossing until the orzo is golden. Stir in the drained brown rice to coat.
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Add lemon juice and broth. Bring to a rolling boil, then reduce heat to low. Cover and cook for about 30 minutes, or until rice is tender and liquid is absorbed.
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Remove from heat and let rest, covered, for 10 minutes.
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Uncover and stir in parsley, dill, and lemon zest.
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