Begin by cooking the vegetables of your choice. When the vegetables have finished cooking, chop them bite-size.
To make the rice pilaf, melt the butter in a small skillet over medium heat. Add the orzo. Cook the orzo, while constantly stirring, until it all turns a golden brown, about 3 minutes.
Add the garlic and onion, cook for about a minute longer. Pour the broth and the rice into the skillet, increase the heat to high, stir and allow to come to a boil. Reduce heat to low (make sure it is simmering still) and cover with lid.
Simmer until the rice is tender and the liquid is absorbed, about 18-20 minutes. Season with ¼ teaspoon salt and stir to mix throughout. Remove from heat, let stand for a few minutes and then fluff with a fork before adding the roasted vegetables to the rice.
Taste the rice and add more salt, only as needed. Sprinkle with parsley and serve warm.