Recipe: Grilled Beef and Peppers with Herbed Orzo and Toasted Pine Nuts

Grilled Beef and Peppers
rec.food.cooking/Linda (lrumsey)/1994

Beef (1 1/2 lbs, 1/2-inch thick), cut in strips
1 tablespoon lemon juice
1 teaspoon olive oil
1/3 cup red wine
Bell peppers, 1 each red, yellow and green

Marinate beef strips in lemon juice, olive oil and wine.

Cut peppers lengthwise. Add to marinating beef for 30 minutes at least.

This marinated beef/peppers can be grilled or fried.

Serve with herbed orzo.

Herbed Orzo and Toasted Pine Nuts

2 tablespoons pine nuts
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dry basil
1/2 teaspoon dry marjoram
1 cup orzo
1 tablespoon tarragon vinegar.

Toast pine nuts in a nonstick frying pan over med-low heat until lightly browned. Remove from pan and cool.

Heat olive oil in same pan: add garlic, basil and marjoram. Cook, stirring until garlic is soft. Remove from heat and set aside.

In 4 quart pan, cook orzo in 2 quarts boiling water until tender to bite (about 10 minutes), drain well, transfer to a warm bowl and mix gently with garlic mixture, pine nuts and tarragon vinegar.

I've used this recipe using all sorts of veggies and herbs.