Orzo with Creamy Leeks and Dill

The mellow sweetness of leeks sautéed in butter makes a wonderful addition to the classic flavor pairing of sour cream and dill. Add this combination to cooked orzo and you have a delicious, easy side dish that is perfect to serve with chicken or fish.

Orzo with Creamy Leeks and Dill

Orzo with Creamy Leeks and Dill

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An easy side dish that combines cooked orzo with sautéed leeks, sour cream, fresh dill and squeeze of lemon.


  • 8 ounces orzo
  • 3 medium leeks, cleaned and sliced (see notes)
  • 3 tablespoons butter
  • Salt and freshly ground black pepper
  • 1/4 cup half-and-half or cream
  • 2 tablespoons sour cream
  • 1 to 2 tablespoons fresh dill, chopped
  • 1 fresh lemon wedge


  • Bring a pot of salted water to a boil for cooking the orzo.
  • Melt the butter in a large skillet over medium heat and add the leeks.
  • Cook, stirring frequently, until the leeks are soft and sweet and just beginning to turn golden, 5 to 7 minutes.
  • Season to taste with salt and pepper.
  • Stir in the half-and-half, sour cream and dill and remove from the heat.
  • Cook and drain the orzo according to package directions. Add to the leek mixture and toss to combine.
  • Taste and adjust the seasoning as needed, then transfer to a serving bowl.
  • Squeeze the lemon over the top and serve immediately.

Tips for Making This Recipe

Cleaning the leeks:

Because of the way they grow, leeks can accumulate a fair amount of sandy soil between their leaf layers.
For this recipe, the easiest way to clean them is to slice them first, then submerge them in a large bowl of cool water. Swish them around a little with your hands, then remove them with a slotted spoon and drain on a clean kitchen towel.
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