Side Dish: Cyprus – Κριθαράκι πιλάφι ➤ Kritharaki Pilafi (Orzo Rice Pilaf with Lemon and Herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 1 cup (170 g) orzo (kritharaki), dry
- 1/2 cup (90 g) long-grain white rice, rinsed and drained
- 2 1/2 cups (600 ml) low-sodium chicken or vegetable broth, hot
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 1 lemon, zested and juiced (approx. 2 tbsp / 30 ml juice)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (4 g) fresh dill or fresh mint, chopped
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (20 g) toasted pine nuts (optional)
- 1 tbsp (15 ml) olive oil or unsalted butter for finishing (optional)

Instructions

1. Heat 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) unsalted butter in a medium saucepan over medium heat until the butter melts and foams.
2. Add the finely chopped onion (approx. 4 oz / 115 g) and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds just until fragrant.
3. Stir in the orzo (1 cup / 170 g) and rinsed rice (1/2 cup / 90 g). Toast, stirring constantly, until the orzo turns a light golden brown, about 3–4 minutes.
4. Pour in the hot broth (2 1/2 cups / 600 ml) and add the lemon zest and lemon juice from 1 lemon (approx. 2 tbsp / 30 ml). Season with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) freshly ground black pepper. Increase heat to bring to a gentle boil.
5. Once boiling, reduce heat to low, cover tightly, and simmer without stirring for 15–18 minutes, or until the liquid is absorbed and the rice and orzo are tender. Check at 15 minutes; if still too firm, cook an additional 1–3 minutes.
6. Remove from heat and keep covered. Let the pilaf rest for 10 minutes to finish steaming.
7. Uncover and fluff gently with a fork. Stir in 2 tbsp (8 g) chopped flat-leaf parsley and 1 tbsp (4 g) chopped dill or mint, plus 1 tbsp (15 ml) olive oil or extra butter if using. Adjust seasoning to taste.
8. Transfer to a serving bowl and sprinkle with 2 tbsp (20 g) toasted pine nuts if desired. Serve warm alongside souvla, with lemon wedges for extra brightness.