Lemon Herb Rice Pilaf

Bright, zesty, and incredibly fluffy, this lemon herb rice pilaf is the ultimate side dish to elevate any meal. Toasted orzo pasta and long-grain rice are simmered in a savory broth, then finished with fresh lemon zest and a shower of aromatic garden herbs.

Lemon Herb Rice Pilaf
  • Prep time: 9 minutes
  • Cook time: 25 minutes
  • Total time: 34 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 cup long-grain white rice
  • 1/2 cup orzo pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2.25 cups low-sodium chicken or vegetable broth
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  1. Rinse the long-grain white rice in a fine-mesh strainer under cold running water until the water runs clear, then drain thoroughly.
  2. In a medium saucepan with a tight-fitting lid, melt the butter with the olive oil over medium heat.
  3. Add the orzo pasta to the pan and cook, stirring constantly, for 3 to 4 minutes until the pasta turns a deep golden brown.
  4. Stir in the diced onion and cook for 3 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the rinsed rice to the pan, stirring to coat the grains in the butter and oil, and toast for 1 to 2 minutes.
  6. Pour in the chicken broth, salt, and black pepper, stirring once to combine, and bring the mixture to a rolling boil.
  7. Cover the saucepan with the lid, reduce the heat to low, and simmer undisturbed for 15 minutes.
  8. Remove the pan from the heat and let it sit, covered and undisturbed, for 10 minutes to finish steaming.
  9. Remove the lid, fluff the rice gently with a fork, and stir in the lemon zest, lemon juice, chopped parsley, and chopped dill before serving.

Tips

  • Toasting the orzo and rice in butter before adding liquid adds a rich, nutty depth of flavor and helps keep the grains separate.
  • Resist the urge to lift the lid while the rice is simmering and steaming, as letting the steam escape will result in unevenly cooked rice.
  • Always use fresh lemon juice and zest rather than bottled juice to ensure a bright, clean, and vibrant citrus flavor.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes, you can easily make this gluten-free by omitting the orzo pasta and replacing it with an additional half-cup of long-grain white rice.

How do I store and reheat leftover pilaf?

Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the microwave with a splash of water to restore moisture.

Can I use brown rice instead of white rice?

Yes, but you will need to increase the liquid to 3 cups and increase the simmering time to about 40 to 45 minutes to ensure the brown rice cooks through.