Side Dish: Greece – Κριθαράκι λεμονάτο ➤ Kritharaki lemonato (Lemony Orzo Pilaf)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 17 min

Additional 5 min

Total 30 min

Ingredients

- 1 cup (200 g) kritharaki (orzo)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (14 g) unsalted butter
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 2 1/4 cups (540 ml) low-sodium chicken or vegetable broth
- 1 lemon, zested and juiced (zest ≈ 1 tsp / 2 g; juice ≈ 2 tbsp / 30 ml)
- 1 bay leaf (optional)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) extra-virgin olive oil for finishing (optional)

Instructions

1. In a medium saucepan, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and cook, stirring, until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
2. Add the kritharaki (orzo) to the pan and toast, stirring constantly, until the pasta turns golden and smells nutty, about 3–4 minutes.
3. Stir in 1 tbsp (14 g) butter until melted. Pour in the 2 1/4 cups (540 ml) broth and add the bay leaf if using. Increase heat to bring to a gentle boil.
4. Reduce heat to low, cover, and simmer until the liquid is absorbed and the orzo is tender, about 10–12 minutes. Check at 10 minutes and stir once; if needed, simmer a few minutes longer with the lid slightly ajar.
5. Remove from heat. Discard the bay leaf. Stir in the lemon zest and lemon juice (≈ 2 tbsp / 30 ml), the chopped parsley, and the optional 1 tbsp (15 ml) finishing olive oil. Season with salt and freshly ground black pepper to taste.
6. Let the pilaf rest, covered, for 3–5 minutes to steam. Fluff with a fork and serve warm alongside the loukaniko and roasted vegetables so the pilaf can soak up the pan juices.