1In large skillet, melt the butter. Sauté onions over medium heat until soft, about 5 minutes. Add mushrooms. Cook for another 5 minutes until golden.
2Cook orzo in boiling salted water according to directions on box. Drain in strainer. Toss orzo with onion/mushroom mixture
3. Sprinkle cheese on top. Season to taste with salt and pepper and serve hot sprinkled with fresh chopped parsley. Tiny Italian noodles can be substituted for orzo. Chopped water chestnuts can be added with the orzo for a crunchy texture. Serves 6 to 8
Source: My Old Recipes