Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Olive oil |
| 4 \N | Thin green onions, finely sliced |
| 1 medium | Red bell pepper, seeded and finely diced |
| ⅛ teaspoon | Crushed red pepper flakes |
| 2 tablespoons | Water |
| 1 cup | Orzo pasta, cooked |
| ¼ cup | Finely minced parsley |
| 3 tablespoons | Lemon juice |
| ¼ teaspoon | Salt |
| \N \N | Freshly ground black pepper to taste |
| \N \N | Optional: |
| 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.