PREPARATION:

1. Melt butter in large saucepan. Add onion; cook and stir until tender. Stir in rice, broth, parsley, basil, oregano, turmeric, salt and pepper. Bring to a boil. Reduce heat to medium-low. Cover; simmer 20 to 25 minutes or until rice is tender.
2. Meanwhile, spray 6-cup souffle dish or round casserole dish with nonstick cooking spray. Using sharp knife or scissors, cut green onion tops into leaf and stem shapes; cut carrot and radish slices into flower shapes. Set aside.
3. When rice is cooked, remove saucepan from heat; stir in cheese. Spoon into prepared dish; press down firmly to compact rice mixture. Let stand 10 minutes.
4. Invert dish onto serving platter; gently shake to loosen rice, if necessary. Remove dish. Decorate with green onion tops and carrot and radish slices as shown in photo. Garnish, if desired. Serve warm.