|4 tablespoons||Olive oil|
|4||Thin green onions, finely sliced|
|1 medium||Red bell pepper, seeded and finely diced|
|⅛ teaspoon||Crushed red pepper flakes|
|1 cup||Orzo pasta, cooked|
|¼ cup||Finely minced parsley|
|3 tablespoons||Lemon juice|
|Freshly ground black pepper to taste|
|1 tablespoon||Grated Parmesan cheese|
1. In a large nonstick skiller heat 2 tablespoons oil over medium heat. Add green onions, bell pepper and pepper flakes. Saute 1 minute. Add the water and cook 3 to 4 minutes, until the vegetables are tender.
2. Drain the hot orzo and add to the skillet. Add the remaining olive oil, the parsley, lemon juice, salt and pepper; stir over medium-low heat a few minutes so that the orzo absorbs some of the flavour.
3. Stir in the Parmesan cheese if using, and serve.
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