Sundried cherry pesto with purple passion rice

1 servings

Quantity 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.

Related recipes