This was a great side dish, I highly recommend it! Recipe from My Kitchen Cafe.
3 1/2 cups low-sodium chicken broth
1 pound orzo pasta
4 green onions, thinly sliced
1 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
Salt to taste
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 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. Garnish with additional green onions and serve immediately to prevent drying out.