In a saucepan on low heat, melt the margarine. Sauté the onions, carrots, ginger, and garlic until the onions are translucent. Season with salt and pepper.

Add the orzo into the pan, along with the wine. Cook for a few minutes until toasted.

Add the carrot juice and water to the pan. Continue to stir like you would for risotto. Stir for nine to 10 minutes until all the liquid has absorbed and the orzo is cooked through. If it’s too dry, add some more water. 

Sprinkle parsley on top and serve warm.