Title: Tangy lemon orzo
 Categories: Pasta
      Yield: 6 Servings
 
      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
 
  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.