Pilaf: Greek Lemon Rice

Like any good recipe, it starts with butter.

Butter makes everything better. And that is precisely why I first toast orzo pasta and rice in butter. Not only does the pasta gets all golden and completely handsome, but it also gives this pilaf a nutty, browned butter flavor. This in contrast with the freshness of lemon is striking. So whatever you do… don’t skip this step!

This Greek lemon rice pilaf to unfussy and fun to prepare – which is probably why I make it so often.

For this Greek Lemon Rice Pilaf Set out:

• unsalted butter
• yellow onion
• garlic
• kosher salt
• orzo pasta
• long grain white rice
• low-sodium chicken broth
• water
• lemon zest and juice
• minced parsley

Start by adding 1 tablespoon unsalted butter to a saucepan wit 1/2 a diced yellow onion, 2 large cloves minced garlic and a pinch of kosher salt.

Sauté on medium to medium-low until soft and translucent. About 5 to 8 minutes.

Once soft, transfer the sautéed onions and garlic to a small dish.

To the same saucepan, add the remaining 3 tablespoons butter, plus 1 cup each long grain white rice and dry (uncooked) orzo pasta.

Increase the heat to medium-high, stir often until some of the orzo are golden brown.

Next, add the sautéed onions and garlic back in the pan and pour in 2 cups low-sodium chicken broth and 1/2 cup water.

Stir to combine.

Cover, and bring to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes. Then remove off of the heat and let rest for 5 minutes.

Then fluff with a fork.

Add in 3 tablespoons minced parsley, the zest from 1 large lemon and season with more salt if desired. I usually add another 1/4 teaspoon or so.

Lastly, squeeze in the juice from 1 large lime.

Toss and serve immediately.

Serve with seafood, lamb, pork or poultry. But certainly try it with chicken souvlaki and grilled vegetables!

Enjoy! And if you give this Greek Lemon Rice Pilaf recipe a try, let me know! Snap a photo and tag me on twitter or instagram!