Orzo can make a pilaf on its own instead of rice: toast the pasta in butter until browned, then let it steam in broth. The color from toasting determines the flavor, so take your time. Serve it in place of rice pilaf alongside grilled meat or saucy dishes.
Melt the butter in a pot. Add the orzo and stir constantly over medium heat for 5–6 minutes, until the pasta is browned on all sides.
Add the finely chopped onion and stir for 4 minutes, until softened.
Add the hot broth, salt, and black pepper. Measure by volume: use two measures of liquid for every one measure of orzo. Once it boils, reduce the heat, cover, and cook for 12–15 minutes, until the liquid is absorbed and the pasta is tender but still slightly firm to the bite.
Remove the pilaf from the heat and let it rest for 10 minutes with a towel tucked under the lid. Stirring before it rests can make the orzo stick together.
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