Sundried cherry pesto with purple passion rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sundried cherries |
| ¼ | cup | White wine |
| 1 | tablespoon | Olive oil |
| 1½ | Links vegetarian sausages; sliced on the bias | |
| 1 | Portobello mushroom; thinly sliced | |
| 1 | Carrot; julienned | |
| ½ | cup | Julienned leeks |
| ½ | cup | Fresh basil leaves |
| ¼ | cup | Roasted walnuts |
| 6 | Cloves roasted garlic; up to 10 | |
| 1 | cup | Virgin olive oil |
| ¼ | cup | Grated Pecorino Romano cheese; (or omit if |
| ; vegetarian) | ||
| 2 | cups | Cooked purple passion rice |
| ½ | cup | Baby spinach |
Directions
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.