Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Sundried cherries |
¼ cup | White wine |
1 tablespoon | Olive oil |
1½ \N | Links vegetarian sausages; sliced on the bias |
1 \N | Portobello mushroom; thinly sliced |
1 \N | Carrot; julienned |
½ cup | Julienned leeks |
½ cup | Fresh basil leaves |
¼ cup | Roasted walnuts |
6 \N | Cloves roasted garlic; up to 10 |
1 cup | Virgin olive oil |
¼ cup | Grated Pecorino Romano cheese; (or omit if |
\N \N | ; vegetarian) |
2 cups | Cooked purple passion rice |
½ cup | Baby spinach |
In a small sauce pot combine the cherries and wine, reduce by ⅓ and let cool.
While the cherries are cooling, heat 1 tablespoon olive oil in a large saute pan and saute sausages, mushroom, carrot, and leeks, until soft and the sausages are cooked through, about 4 minutes. Remove the pan from the heat and set aside.
Finish the pesto by combining the cherries, basil, walnuts, and garlic in a food processor and pulse. While blending, slowly add 1 cup of olive oil until all is incorporated and you have a well emulsified pesto. Remove pesto to a mixing bowl and, if using, fold in the cheese.
To the sauteed vegetables, add 2 cups of purple passion rice, cooked to manufacturer's specifications, toss with the pesto, and baby spinach. Serve immediately.
Converted by MC_Buster.
Per serving: 2141 Calories (kcal); 230g Total Fat; (96% calories from fat); 4g Protein; 15g Carbohydrate; 0mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 46 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOO19 Converted by MM_Buster v2.0n.