Instructions: * (I used only 1 T and it was fine - might even try 1/2 T)

In 10-inch non-stick skillet over medium-high, melt butter, stir in uncooked orzo and onion. Cook, stirring frequently until orzo is lightly browned, about 3 minutes. Stir in hot water and bouillon; heat to boiling. Reduce heat. Cover; simmer 12 minutes or until most liquid is absorbed, stirring occasionally. Garnish with parsley. If desired 4 serving (1/2 cup each).

Vegetable Pilaf: During the last 6 minutes of cooking stir in your choice of 1/2 cup frozen peas (thawed and drained) or diced sweet red pepper or 1 cup thinly sliced mushrooms.

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