Heat the olive oil in a deep pan and sauté the onion until translucent, about 5 minutes. Then add the garlic and continue sautéing for 1 minute.

Add the orzo and mix, ensuring all the orzo is coated with olive oil. Add the tomato, 1 ½ cup hot water, ½ tsp oregano, ¼ tsp salt, and 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.