Tangy lemon orzo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | tablespoons | Water |
| 1 | cup | Orzo pasta, cooked |
| ¼ | cup | Finely minced parsley |
| 3 | tablespoons | Lemon juice |
| ¼ | teaspoon | Salt |
| Freshly ground black pepper to taste | ||
| Optional: | ||
| 1 | tablespoon | Grated Parmesan cheese |
Directions
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.