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½ Onion
3 Garlic Cloves
2 tbsp Greek Finishing 'Finírisma' Extra Virgin Olive Oil
¼ tsp Salt
1 tsp Dried Oregano
1 tbsp Dried Dill
¼ tsp Black Pepper
1 Lemon
2½ Cups Vegetable or Chicken Broth
2 Cups Orzo
1 Sprig Fresh Dill



  1. Finely chop onion and mince garlic.
  2. Heat the extra virgin olive oil in a small saucepan over medium heat.
  3. Add the onion, garlic, and salt. Cook gently until softened (about 2-3 minutes).
  4. Add in the oregano, dill, and black pepper. Then, stir in the orzo until well coated in the oil and herbs.
  5. Add the zest of the lemon and pour over the broth and bring to a simmer. Add 2 cups of orzo and simmer for 10 minutes or until cooked through. Plate and garnish your orzo with a sprig of fresh dill.

    Notes: The orzo is cooked in a simmering stock. It should absorb all the stock with maybe a little left at the end of cooking time. Excess stock can be
    drained away. If you find your broth has evaporated, your heat may be too high. Don’t worry, just add extra broth or salted boiling water until
    the orzo is cooked.

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