In a medium pot, heat olive oil with shallots and garlic and saute on medium heat for about three minutes or until onion is soft. Add tomatoes, thyme, oregano and chicken stock and stir. Simmer on medium heat for about six minutes or until stock is reduced by a third.
Add orzo, stir and reduce to simmer, covered. Cook for a further 12 minutes stirring occasionally. If after eight minutes of cooking the liquid has been absorbed but orzo is not yet cooked, simply add 1/2 cup water, stir and continue to cook, uncovered. Remove from heat and check seasoning.
In a small food chopper, combine the parsley, olive oil and pulse until smooth. Add the lemon zest and pulse to blend. Set aside in a bowl.
Meanwhile, cook rapini in plenty of salted boiling water for about four minutes and cut in half to make more manageable to eat. Reserve for topping orzo .
Note. Serve this dish as soon as orzo is cooked or it will continue to absorb liquid and become too sticky. Place a little bunch of rapini on top of each plate of orzo and sprinkle with feta cheese and parsley mixture. (Parmesan can be substituted)