I cooked the orzo separately in a pan of salted water because when I try to do pasta or rice in the open it usually doesn't soften. So I put the garlic in and the proper quite quickly after because the pan was a bit too hot and I didn't want to burn the garlic, then added a third of the water and added more as I went. Used quite a high heat to reduce it. Added the orzo and a splash more water at the end. Otherwise stuck to recipe. Oh but used little cubes of goats cheese, not feta.
