Turmeric orzo with pork liver and veg

So, some friends have asked me for ideas of Greek cuisine inspired dinners and I have to admit I improvise so much that I found it more difficult than I thought to note things down and try to explain especially when it comes to quantities. So please bear with me and maybe guide me with questions below if something isn't too clear.

Most of the dishes I cook are simple and when possible I try to avoid using too many pots and pans. Some are traditional Greek dishes, some are just dishes that came to be by combining ingredients I like together and experimenting. 

Turmeric orzo with pork liver and veg(serves four)

ingredients:

350 gr pork liver approx.

orzo (5-6 full handfuls)

olive oil

1 medium onion

1 big carrot

200-250 gr butternut squash

mushrooms 

1 courgette 

parsley (flat leaf)

turmeric

salt

pepper

lemon juice (1/2 lemon or less optional)

So here goes: You will need one pot and a pan. In a big pan, poor the olive olive, medium-high heat, finely chop the onion and add it to the pan, next goes the carrot. Then, add the liver after cutting it in smaller pieces/ strips. You can also skip the meat and it will a lovely vegan dinner. Add 1/2 glass of water and then the courgette and the butternut squash. I made the courgette really fine and diced the squash. After that, add the mushrooms, eyeball it really, use as many or as few as you like. Then comes the parsley, and the salt and pepper. Let everything simmer in medium-low heat and add the below:

Bring some water to the boil in the pot and then add the orzo and 1/4 teaspoon turmeric. 3-4 minutes before it is ready, drain (not fully, it's good to keep some of the water as you will need it to finish the dish off in the pan) and add to the pan with the veg and liver. 3-4 minutes later the food is ready to serve, you can squeeze a bit of lemon before serving.I find that lemon helps bring out the

various flavours and its vitamin C helps you absorb the iron more efficiently. My family loved this dish, E asked for seconds and asked when we can have this again, so that gave me more confidence that it was in fact a dish worth sharing. Hope you like it too!