Melt 1/2 the butter in a skillet over medium
heat. Stir in the onions, and cook until golden brown. Mix in orzo,
mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is
melted and mushrooms are tender.
Pour water and wine into the skillet, and bring to a boil. Reduce heat to
low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes,
until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.
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