In a large pot melt margarine. Add onions, pepper, mushrooms, and craisins. Saute until softened approximately 6-8 minutes. [Do not let brown or burn.] Season with salt and white pepper. Set aside.
In a medium pot, heat oil. Add orszo and toast until golden, stirring often. (It will be different shades of brown and have a nutty aroma.) Add boiling water to cover by a few inches and soup powder. Cook until orzo is al dente approximately 8-9 minutes. [If the water boils out and orzo is still too hard, add more hot water 1/2 cup at a time stirring to make sure the orzo is not sticking until the orzo is done and the water evaporated.].