Ingredients

• ½ onion
• 3 cloves garlic
• 2 tbsp extra virgin olive oil
• ¼ tsp salt
• 1 tsp dried oregano
• 1 tsp dried dill
• ¼ tsp black pepper
• 1 cup orzo
• 1 tbsp lemon zest 1 lemon
• 2 ½ cups vegetable/chicken broth
• fresh dill optional garnish
• extra virgin olive oil to taste
• lemon juice to taste
• salt
• pepper

Directions

• Finely chop the onion and garlic.½ onion3 cloves garlic
• Heat the extra virgin olive oil in a small saucepan over medium heat.2 tbsp extra virgin olive oil
• Add the onion, garlic, and salt, then cook gently until softened (about 2-3 minutes)¼ tsp salt
• Add in the oregano, dill and black pepper. Then stir in the orzo until well coated in the oil and herbs.1 tsp dried oregano1 tsp dried dill¼ tsp black pepper1 cup orzo
• Add the zest of the lemon (reserve ½ teaspoon for garnish later) and then pour over the broth and bring to a simmer. Simmer the orzo for 10 minutes or until cooked through. (There should be very little liquid left once cooked - see note 1)1 tbsp lemon zest2 ½ cups vegetable/chicken broth
• Once cooked, add salt and pepper to taste. Then transfer the orzo to a serving dish and finish with a drizzle of olive oil, a squeeze of lemon, fresh dill and the reserved lemon zest.saltpepperextra virgin olive oillemon juicefresh dill

Notes

• 7-5-2025 1/2 Recipe
• No Changes

Photos