apronstrings.ca

3/4 cup chopped red cabbage
1 tablespoon olive oil
1 1/2 cups chicken broth
3 tablespoons orzo (rice-shaped pasta)
1 teaspoon soy sauce
4 thin lemon slices
1 tablespoon thinly sliced scallion greens

In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens. Makes about 3 cups, serving 2. From Gourmet January 1990.

candcmarriagefactory.com

3 1/4 cups (or more) canned low-salt chicken broth

1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix 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. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve. Serves 6. From Bon Appétit, April 1999.

anutritionisteats.com

1  cup  uncooked orzo (rice-shaped pasta)

1 1/3  cups  diced zucchini

1/3  cup  diced red onion

1/3  cup  minced fresh parsley

3  tablespoons  fresh lemon juice

1  tablespoon  minced fresh or 1 teaspoon dried basil

1  tablespoon  olive oil

2  teaspoons  minced fresh mint

1/2  teaspoon  salt

1/4  teaspoon  black pepper

1  cup  diced tomato

1/3  cup  (1 1/2 ounces) crumbled feta cheese

2  tablespoons  chopped pitted kalamata olives

Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.  From Cooking Light, March 2000.

From http://vegandinners.blogspot.com/

3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)

3/4 cup spring onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix 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. Add onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve. Serves 6.
From Bon Appétit,  April 1999.