try cooking it like a rissotto.

I love this recipe for Creamy Parmesan Orzo but I substitute veggie broth for the chicken broth.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000592286

try chopping a bunch of fresh parsley and some toasted walnuts, mix into the cooked orzo then add some feta cheese to your liking and a pinch of salt with some a good dose of fresh ground pepper. Fresh tasting and pretty darn quick.

Try using orzo in a risotto recipe for something new and different. It tastes great and is just as starchy as Arborio rice.

this is one of my favorites: http://www.pbs.org/everydayfood/recipes/chicken_lemon_dill_orzo.html

One of my favorites (if you eat lamb): sautee a chopped onion and 3 minced cloves of garlic in olive oil for a few minutes, stir in 1 tsp. cinnamon, 1/2 tsp. oregano, 1/4 tsp. cayenne and cook for 1 minute until fragrant. Add in 6-8 oz. ground lamb and cook until browned. Stir in one lb. spinach until wilted, then stir in a can peeled tomatoes and cook - smashing up the tomatoes until thickened (10 min.). Meanwhile, cook 12 oz. orzo until al dente and drain. When the lamb sauce is thickened, stir in a few Tbsp. chopped kalamata olives and season with salt and pepper. Serve over the orzo, sprinkled with feta
Oh, and here's another option I made this summer: http://fiveandspice.wordpress.com/2010/07/02/cumin-dressed-orzo-pasta-salad-with-honeyed-beets-greens-and-feta/

Cook 2 cups orzo in a saucepan of boiling lightly salted water until just tender, about 8 to 10 minutes. Drain, rinse in cold water, then drain well. Mix orzo with a thinly sliced medium red onion, 2 peeled and finely diced avocado, half-cup minced fresh coriander (cilantro if USA), fresh juice from 2 limes, 1/3-cup good quality olive oil and season to taste with some salt and freshly ground pepper. Toss well.