4 Tbsp (59 ml) olive oil
4 thin scallions, finely sliced
1 med red bell pepper, seeded, finely diced
1/8 tsp (0.5 ml) crushed red pepper flakes
2 Tbsp (30 ml) water
1 c (0.2 L) orzo, cooked
1/4 c (59 ml) finely minced parsley
3 Tbsp (44 ml) lemon juice
1/4 tsp (1 ml) salt
freshly ground pepper to taste
Directions:
In large nonstick skillet, heat 2 Tbsp (30 ml) oil over medium. Add scallions, bell pepper, pepper flakes. Saute 1 min. Add water, cook 3-4 min, until vegetables are tender. Drain hot orzo and add to the skillet. Add remaining oil, parsley, lemon juice, salt, pepper. Stir over medium low heat a few minutes so orzo absorbs some of the flavor.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004
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