Name: Sundried Cherry Pesto with Purple Passion Rice
Ingredients: 1/2 c Sundried cherries; 1/4 c White wine; 1 tb Olive oil; 1 1/2 Links vegetarian sausages; sliced on the bias; 1 Portobello mushroom; thinly sliced; 1 Carrot; julienned; 1/2 c Julienned leeks; 1/2 c Fresh basil leaves; 1/4 c Roasted walnuts; 6 Cloves roasted garlic; up to 10; 1 c Virgin olive oil; 1/4 c Grated Pecorino Romano cheese; (or omit if; ; vegetarian); 2 c Cooked purple passion rice; 1/2 c Baby spinach

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Clprime3	1	servings

INGREDIENTS

1/2	c	Sundried cherries
1/4	c	White wine
1	tb	Olive oil
1 1/2		Links vegetarian sausages; sliced on the bias
1		Portobello mushroom; thinly sliced
1		Carrot; julienned
1/2	c	Julienned leeks
1/2	c	Fresh basil leaves
1/4	c	Roasted walnuts
6		Cloves roasted garlic; up to 10
1	c	Virgin olive oil
1/4	c	Grated Pecorino Romano cheese; (or omit if
		; vegetarian)
2	c	Cooked purple passion rice
1/2	c	Baby spinach

INSTRUCTIONS

In a small sauce pot combine the cherries and wine, reduce by 1/3 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.

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