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The rice-shaped pasta orzo is sometimes labeled riso or rosamarina.

3 1/4 cups (or more) chicken broth

1 pound orzo (rice-shaped pasta)

3 green onions, thinly sliced

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

1. Bring 3 1/4 cups broth to boil in large saucepan over medium-high heat. Stir in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat.
2. Add green onions and cheese and stir to blend. Season pilaf with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Serve hot.

Serves 6.