TANGY LEMON ORZO

4 tbsp olive oil, divided use
4 green onions, thinly sliced
1 medium-size red bell pepper, seeded and finely diced
1/8 tsp crushed red pepper flakes
2 tbsp water
1 cup orzo pasta, cooked
1/4 cup finely minced parsley
3 tbsp lemon juice
1/4 tsp salt
freshly ground black pepper (to taste)
1 tbsp grated parmesan cheese (optional)

In a large nonstick skillet 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 2 tablespoons 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 flavor.

Stir in the Parmesan cheese if using, and serve.

Servings: 6
Adapted from unknown source