Greek Lemon Pilaf

"Goes great with with Kebabs and many grilled foods."
photo by gailanng photo by gailanng
photo by gailanng
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Ready In:




  • In a heavy saucepan, saute onion in butter until tender.
  • Add rice and orzo and cook, stirring, for 2 minutes.
  • Add chicken broth and lemon juice and bring to a boil.
  • Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
  • Fluff pilaf up with fork and stir in chopped parsley.

Questions & Replies

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  1. tarax2
    Hi is there two different types of rice orzo (Arborio rice) & long grain or does this recipe work better with one type of rice?


  1. Kristine M.
    Did anyone else not have a problem with the rice being too wet?? I cooked it for almost twice the time and it was still mushy--almost like risotto. I'd say decrease the chicken broth to 1-1/2 cups. Otherwise the flavor was good. I also added some fresh thyme, mint, and basil at the end.
  2. jabourbih
    AMAZING! It reminded me so much of my mother's. She was born in Salonica and cooked delicious Greek food. unfortunately she passed away before I had time to write down her "secret recipes."
  3. Sean 72
    Didn't have orzo, so I left it out and used converted/parboiled rice (for firmer texture). It was awesome, i rarely pat myself on the back but......LOL. Thanks for a great recipe! Served it with pork souvlaki and Greek salad.
  4. Tina D.
    Love this rice, have made it often.
  5. Heather Clarke Smith
    So Yummy! I am a vegetarian, so I used Smart Balance dairy free butter, and veggie stock. Because some reviewers said that it was a little liquidy, I added a little more orzo to help absorb any extra liquid. I made the entire recipe in my rice cooker. I sauteed the onion in the butter, right in my rice cooker, added all of the other ingredients, per the instructions, and closed the lid. It came out perfectly and sooo good!


  1. marthaestewart
    It should be 1-3/4 cup chicken broth and 1/4 cup lemon juice to equal 2 cups total liquid and you need to use 1/4 cup orzo and 3/4 cups rice. And after sauteing the onions add the orzo first and brown then add the rice. Don't put both at the same time. This is coming from a Greek who's been making rice pilaf my whole life.
  2. Chris Mihas
    Very good, will make again, soon!
  3. Jeffgsd
    Made this recipe. Took others advice and doubled the amount of Orzo to help absorb the liquid. I used Low sodium Chicken broth so it needed added salt. Main Tweak is to use Cavender's Greek Seasoning to help build some more flavor.
  4. TheDancingCook
    Very good! I substituted the lemon juice with lemon zest, to taste. I also omitted the parsley with some dried basil and also added some lemon pepper seasoning. This went well aside of our shrimp tonight, thank you!



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