This orzo pilaf is a simple side dish that is perfect for a wide variety of meals.  I served it with the grilled Island Chicken but it would be perfect with just about any grilled or baked meat.  Enjoy!!

Ingredients:

• 3 1/2 cups low-sodium chicken broth (I love Swanson’s Natural Goodness 33% Less Sodium Broth)
• 1 pound orzo pasta (usually comes in little bags or boxes by the pasta)
• 4 green onions, thinly sliced
• 1 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• Salt to taste

Directions:

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.  Note in the picture I didn’t add the green onions only because I didn’t have any at the time.  It tastes great with or without them.  This dish has a tendency to become a bit dry the longer it sits so make haste and serve as quickly as can be.

Recipe from Mels Kitchen Cafe and Modified by Stacy