1Cook orzo according to package directions; drain well. Meanwhile, in a large skillet heat butter over med-hi heat; stir in mushrooms, leek, garlic, salt and pepper.
2Cook uncovered, 5 minutes. Add water, marjoram, and bouillon granules. Reduce heat; cook till liquid is almost absorbed, about 6 minutes. Toss mushroom mixture into orzo mixture. Sprinkle with Romano cheese.