Red Goose GardensOrzo Pilaf with Green Onions and Parmesan Cheese
From Bon Appétit April 1999
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
1. 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.
2. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Warm 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.
Feta Cheese and Green Onion Dip with Olive Oil and Lemon with Grilled Pita
From Bobby Ray, Food Network
12 green onions, green part only, grilled and chopped, plus additional thinly sliced green onions, for garnish
1/4 cup extra-virgin olive oil, plus additional for grilling pitas
2 tablespoons fresh lemon juice
2 teaspoons finely chopped lemon zest
Salt and freshly ground pepper
2 cloves garlic
1 pound feta cheese, crumbled
8 pocket-less pitas
