I have been thinking about orzo this week, trying to figure out what to do with it. I love orzo — its plump, chewy grains so much like rice, but on a grander scale, and with the tenderness of pasta. But I don't cook with it often enough, which seems silly, given how fast it can be. So I mused over what I would really like to eat right now and came back up with all the fall vegetable flavors from last week — caramelized onions, garlic, mushrooms, sweet potato. Preferably dark and caramelized, which is the flavor profile of this whole dish, as it is built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you're left with a big pile of chewy orzo and dark, delicious fall vegetables.