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.

1/4 c shallots, finely chopped
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

Heat 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.