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Heat the olive oil in deep pan and sauté the onion until translucent about 5 minutes.
Then add the garlic and continue sauteing for 1 minute.
Add the orzo and mix, making sure all the orzo is coated with olive oil.
Add the tomato, 1 ½ cup hot water, ½ tsp oregano, ¼ tsp salt, 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.