Lemon “Chicken” Pilaf

I have been wanting to cook with orzo lately, I haven’t had it in years but I remember having a lemony rice and chicken dish using orzo so I thought I might try my hand at recreating it. This dish is of course completely vegan and  created from memory only.


Now while lemony rice sounds nice I wanted it to be a little more substantial and pack some protein as I have been feeling pretty tired lately so I halved the orzo and added quinoa.


This recipe took no time at all, I love coming home throwing something into a pot quickly and then unwinding so it has that going for it and it made the house smell delicious but its not the prettiest dish I have ever made. Dylan kept stealing spoonfuls as he was walking past, I know its a good dish when I don’t have to beg him to try it.


Lemon 'Chicken' Pilaf

  • Servings: 4
  • Difficulty: easy
  • Print


  • ½ medium yellow onion, diced
  • 1 cup carrots, diced
  • 2 stalks celery, diced
  • 1 Litre vegan chicken stock (can substitute for vegetable stock)
  • 1 teaspoon tarragon
  • pepper, to taste
  • 3 bay leaves
  • ½ cup quinoa, washed
  • juice from 1 large lemon
  • zest of 1 lemon
  • ½ cup orzo
  • 1 teaspoon chives


  1. In large pot, saute onion, carrot and celery with 1 tbsp of water until the begin to soften.
  2. Pour in chicken stock, tarragon, pepper and bay leaves.
  3. Bring to boil, pour in quinoa and orzo reduce heat to simmer and cook 30 minutes or until all stock is absorbed.
  4. Remove pot from the stove, stir in lemon juice, zest then serve immediately with chopped chives for garnish.


As you can see the recipe is pretty full proof, I just chucked all the ingredients in the pot then went and had a shower. No worries and perfect for a Monday night after a horribly stressful day.

What do you think of my orzo recipe?

Do you have any recipes I should try?



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