Simple Orzo Pilaf

• 3-1/2 cups Low Sodium Chicken Broth
• 1 pound Orzo Pasta
• 4 whole Green Onions, Sliced
• 1 cup Freshly Grated Parmesan Cheese
• 1/4 teaspoons Freshly Ground Black Pepper
• Salt To Taste

1. In a large saucepan, bring the broth to a boil over medium-high heat. Stir in the orzo and reduce the heat to medium-low. Simmer the orzo and broth uncovered, stirring now and then to prevent sticking on the bottom of the pot, about 8-10 minutes, until the orzo is tender. The orzo mixture should be thick and syrupy when it is finished cooking - not dry. If it seems as though the orzo isn't finished cooking but it looks dry, add 1/4 cup chicken broth and continue to cook. When the orzo is tender, remove the pot from the heat. Stir in the green onions and cheese. Add the pepper and additional salt to taste, if needed.
2. Garnish with additional green onions and serve immediately! The dish has a tendency to become a bit dry the longer it sits so make haste and serve as quickly as can be!
3. *Note: add steamed asparagus, peas, broccoli, fresh herbs (like rosemary!) to make this side dish even better!

chicken broth, pasta, green onions, freshly grated parmesan cheese, ubc, salt

Taken from tastykitchen.com/recipes/sidedishes/simple-orzo-pilaf/ (may not work)