| 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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