Lemon Herb Orzo Pilaf

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1.5 cups orzo pasta
• 3 cups chicken or vegetable broth
• 1 small yellow onion
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• 2 tbsp chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh mint
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Dice the onion finely and mince the garlic. Zest and juice the lemons, keeping zest and juice separate. Chop all the fresh herbs and set aside.
2. 2Heat olive oil and butter in a medium saucepan or deep skillet over medium heat until the butter foams. Add onion and cook 4 to 5 minutes until soft and translucent.
3. 3Stir in the orzo and toast it for 2 to 3 minutes, stirring often, until the pasta turns lightly golden and smells nutty. Add garlic and cook 30 seconds more.
4. 4Pour in the broth, add salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat to low, cover, and simmer 10 to 12 minutes until the orzo is tender and most liquid is absorbed, stirring once halfway.
5. 5Remove from heat and let the pilaf rest covered for 3 minutes so remaining steam finishes cooking the orzo to a fluffy texture.
6. 6Fluff the orzo gently with a fork. Stir in lemon juice, lemon zest, and all the chopped herbs until evenly distributed and brightly fragrant.
7. 7Taste and adjust seasoning. Fold in half the crumbled feta so it softens slightly into the warm noodles.
8. 8Spoon into bowls or a serving platter. Top with remaining feta, toasted pine nuts, and an extra drizzle of olive oil if desired. Serve warm as a vibrant noodle-forward main or side.