Carrots grate on a coarse grater.

Measure out Orzo

In a saucepan heat olive oil, fry half the garlic until Golden, add carrots, cook, stirring constantly, about 5 minutes.

Add dry Orzo, stew for another 2 minutes, then pour water or broth and cook, without covering with a lid, and stirring all the time until all the liquid is absorbed. In the late season with salt and pepper (I had the salt broth with seasonings, so I didn't put anything).

When serving, sprinkle with green onions and pine nuts. ** If you eat this dish is not on fast days, at the end of cooking is delicious to throw about 2 tbsp grated Parmesan