Yield: 24 servings.
24 Ranchers Registry® Tenderloins, uncooked
as needed, Roquefort blue cheese, crumbled
8 cups long-grain white rice, cooked
8 cups bulgur, cooked
8 cups couscous, cooked
8 cups wild rice, cooked
2½ tsp. salt
2 tsp. pepper
24 oz. green onions, chopped
20 oz. tomatoes, diced
1 lb. roasted red bell peppers, diced
1 lb. roasted yellow bell peppers, diced
10 oz. pine nuts, toasted
4 oz. capers
4 oz. parsley, chopped
1 cup caper juice or white wine vinegar
1 cup extra virgin olive oil
For each serving: Broil steak to desired degree of doneness and top with Roquefort blue cheese crumbles. Serve on a bed of Sorriso Mixed Grains Salad.
For Sorriso Mixed Grains Salad: Toss cooked white rice, bulgur, couscous and wild rice with salt and pepper. Add remaining ingredients to grain mixture. Toss until thoroughly mixed. Cover and refrigerate until ready to use. Yield: about 48 cups.