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Print this Recipe    Orzo Lemon

Tangy Lemon Orzo

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

1 tb grated Parmesan cheese

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.

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.

Stir in the Parmesan cheese, and serve.

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