| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 4 | tb | Olive oil |
| 4 | Thin green onions, finely sliced | |
| 1 | md | Red bell pepper, seeded and finely diced |
| 1/8 | ts | Crushed red pepper flakes |
| 2 | tb | Water |
| 1 | c | Orzo pasta, cooked |
| 1/4 | c | Finely minced parsley |
| 3 | tb | Lemon juice |
| 1/4 | ts | Salt |
| Freshly ground black pepper to taste | ||
| Optional: | ||
| 1 | tb | Grated Parmesan cheese |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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