Heat a small stock pot over medium, then add Earth Balance and allow to melt.
Add gluten-free orzo and cook, stirring frequently, until it’s beginning to brown.
Stir in onion and cook until it’s fragrant and translucent, then add garlic, season with salt and pepper and cook for an additional minute.
Add the rice, stir, then carefully pour in the chicken stock.
Bring the mixture to a boil over high heat.
Reduce to a simmer, cover with the lid and cook until the stock is absorbed, about 20 minutes.
Remove from the heat, fluff with a fork, garnish with parsley if desired, and serve.