Tangy Lemon Orzo
Yield
1 batchPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 4 | each |
scallions, spring or green onions
finely sliced |
|
| 1 | medium |
sweet red bell peppers
seeded and finely diced |
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| 2 | tablespoons |
water
|
|
| 1 | cup |
orzo pasta
cooked |
*
|
| ¼ | cup |
parsley leaves
finely minced |
|
| 3 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | tablespoon |
Parmesan cheese
grated, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 4 | each |
scallions, spring or green onions
finely sliced |
|
| 1 | medium |
sweet red bell peppers
seeded and finely diced |
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 3E+1 | ml |
water
|
|
| 237 | ml |
orzo pasta
cooked |
*
|
| 59 | ml |
parsley leaves
finely minced |
|
| 45 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 15 | ml |
Parmesan cheese
grated, optional |
|
Directions
In a large nonstick skiller heat 2 tablespoons oil over medium heat. Add green onions, bell pepper and pepper flakes. Sauté 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 if using, and serve.
