This is from an old Bon Appetit magazine I found lying around a clinic. Fast, easy, and very good.

6 oz baby carrots finely chopped
2 T butter
1 cup orzo
1.5 cups water
1.25 cups vegetable broth
1 garlic clove, minced
1/4 cup parmesan cheese
2 T chopped green onions
1 teaspoon rosemary

Melt butter in medium saucepan. Add orzo and carrots; saute 5 minutes. Add water, broth, and garlic. Cook uncovered until liquid is absorbed stirring frequently, about 10 minutes. Stir in cheese, onions, and rosemary. Season to taste with salt and pepper.