Tangy lemon orzo

Yield: 6 Servings

Measure 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

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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