Melt 2 tbsp vegan butter in a large skillet over low-medium heat. Stir in onions, garlic & orzo and sauté until orzo is lightly browned, about 5 minutes (stirring continuously & be careful not to burn the orzo).
Slowly add the vegetable stock (or bouillon & water) and bring to a boil. Lower to a simmer and cook for about 13 minutes, stirring occasionally (until the orzo is fully cooked).
Once cooked, stir in the last 2 tbsp butter, rice milk and nutritional yeast. While continuing to stir, bring back to a boil.
Lower to a simmer and stir in salt, pepper, parsley & lime juice. Cook on low for another minute or so.
Serve warm. Enjoy!
