I found this recipe here, but made a number of changes based on her results. It was delicious, and the perfect accompaniment to her Grilled Island Chicken!
4 1/2 c. low sodium chicken broth (I used chicken base -- more flavorful and no need to add extra salt)
12 oz. orzo/rosa marina pasta
4 green onions, sliced (I didn't use the white parts)
Freshly grated Pecorino Romano (or Parmesan if you prefer)
¼ teaspoons black pepper
salt to taste
In a large saucepan, bring 3 1/2 cups of the broth to a boil over medium-high heat. Stir in the orzo and reduce the heat to low. Simmer the orzo and broth uncovered, stirring to prevent sticking on the bottom of the pot, about 8-10 minutes, until the orzo is tender. Add remaining broth, green onions, pepper, and salt -- remove from heat. Let sit for 10 minutes, stirring occassionally. Top each serving with Romano cheese.