-Dice 1 bunch of carrots.

-Melt 2 TBS unsalted butter in a medium sized saucepan.

-1 and 1/3 cups orzo and the diced carrots.

-Cook over medium high heat for 5 minutes.

-Add the following:

4 cups chicken broth

1-2 cloves chopped garlic

1/2 tsp sea salt (add a less if using salted broth)

-Cook uncovered until liquid is absorbed 15-20 minutes.

-Stir in the following:

¼ cup grated Parmesan

Another TBS of butter

Some chopped parsley

Sea salt and pepper to taste

-Serve hot.