In a large saucepan, heat the oil over medium-high heat and when hot, reduce the heat to medium. Add the pancetta, onions and garlic and stir until the pancetta browns. Stir in the orzo, orange juice, chicken broth, orange zest, salt and pepper.

Bring to a boil over medium-high heat. Cover, reduce the heat to low and cook for about 10 minutes, stirring occasionally. Remove from heat and stir in the Parmesan cheese. Garnish with green onions and Parmesan cheese, if desired.

Per Serving: 470 calories; 21 g fat; 7 g saturated fat; 1050 mg sodium; 54 g carbohydrate; 3 g fiber; 20 g protein