Orzo is called kritharaki or manestra in Greek and we use it quite often, especially as an accompaniment with meat. The traditional Greek way is to cook it along with the meat in the oven or in a pot. This recipe basically takes the risotto technique and applies to orzo. Orzo is more forgiving than rice, making this recipe easier and quicker. In Greek we call this dish kritha-rotto and has become popular in restaurants as chefs are looking to use traditional Greek ingredients but with different cooking techniques. Keeping with the Mediterranean diet principles, I did not add any butter but used olive oil for the whole recipe.
You can add a variety of vegetables, in this case I used mushrooms.
I find that this dish re-heats well. Just put the orzo in a pan, on moderate to high heat and add a bit of hot water and stir quickly until the water is gone and you have a creamy texture again.
Serve it a Greek stewed vegetable dish or a tomato and cucumber salad.