Heat the olive oil in deep pan and sauté the onion until translucent about 5 minutes. Then add the garlic and continue sauteing for 1 minute.
Add the orzo and mix, making sure all the orzo is coated with olive oil. Add the tomato, 1 ½ cup hot water, ½ tsp oregano, ¼ tsp salt, ⅛ tsp black pepper, stir and simmer covered for about 12-15 minutes until cooked, adding hot water as needed (¼ cup at a time). Stir occasionally to avoid sticking.
When done it will still be slightly liquid and have a risotto like texture. Cover and let it sit for 5 minutes.
To serve, place in a shallow bowl, add feta, sprinkle with parsley, oregano, and finish with ground black pepper.
You can store this in the refrigerator for up 3 days. To reheat, place it in a pot with 1-2 tbsp hot water and simmer (at very low heat) stirring until all of it is warm.