3 12 cups reduced-sodium chicken broth, can use more
1 lb orzo pasta
5 green onions, thinly sliced
34 cup parmesan cheese, grated
Bring the broth to a boil in a large heavy saucepan over medium-high heat. Mix orzo in and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add green onions and cheese and stir to blend. Season with salt and pepper. Rewarm if necessary, over low heat and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer to a large bowl and serve.