Step 1Cook the orzo in salted boiling water until it is almost tender, about 9 minutes. Add the cucumbers and peas to the pot. Return the orzo to a boil. Cook about 30 seconds more, then drain. The peas will be slightly undercooked.
Step 2Immediately transfer the mixture to a large nonstick skillet. Stir in the butter until it is melted. (This can be made several hours ahead to this point and kept at room temperature. To serve, gently reheat the orzo, stirring often, until hot, about 3 minutes.) Stir in the green onions, mint and cilantro. Taste; season with salt and pepper to taste. Serve hot.