1/4 c shallots, finely choppedHeat 1 tablespoon of the oil in a heavy skillet over medium heat. Add the shallots, salt lightly, and cook until lightly browned. Add the orzo and another tablespoon of oil and cook until the orzo is opaque and lightly colored. Stir in the garlic, salt, sumac, and the stock. Cover, reduce the heat and simmer for 15 minutes. Fluff, stir in the lemon juice, the cheese, the remaining oil, and the tarragon. Serves four.
3 T olive oil, divided
8 oz orzo
1-3/4 c hot stock (chicken, seafood, or vegetable)
1 t salt
1 t sumac (optional)
1 t minced garlic
1 t dry tarragon
1 T (or 2) lemon juice (use 2 T, if sumac is not used)
1/2 c grated Parmesan cheese
What's hot on Dr Daddy Cooks?
- Scallops and Egg Noodles in Cream-Garlic Sauce
- One-Pan Easy Mac and Cheese
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Improvised Steamer for Plates and Shallow Bowls
- A Sound Knife Set for a Serious Cook
- Cornmeal-Crusted Fried Chicken Livers
- Crispy Toaster-Oven Frites
- Five-Spice Braised Chicken Wings
- Leg of Lamb Roasted with Potatoes and Garlic
- Wok-Grilled Snow Crab

Tuesday, September 26, 2017
Lemon Orzo Pilaf
Developed August, 2017 in response to a dreadful recipe in a local supermarket ad. Although orzo masquerades as a grain, it is a small rice-shaped form of pasta that is often cooked much like rice.
Labels:
carbohydrate,
cheap eats,
cheese,
pasta,
QuickEat©,
side dish
Subscribe to:
Posts (Atom)