1. In a large pot, heat the olive oil and sauté the onion over medium heat until translucent. Add the vermicelli and stir continuously until it turns golden brown.
2. Add the carrot, zucchini, pepper, and mushrooms and sauté for 3-4 minutes, until they soften slightly and release their aromas. Add the orzo, stir well, and deglaze with the white wine.
3. Let it cook for 1-2 minutes until the alcohol evaporates. Add the chopped tomato, turmeric, paprika, salt, and pepper. Stir well to incorporate the ingredients.
4. Pour in the water and bring to a boil. Stir, reduce the heat, and simmer for 15-20 minutes or until the orzo is tender and the mixture has thickened slightly.
5. Remove from the heat, cover, and let it rest for about 5 minutes, then serve while hot.
