| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Clprime3 | 1 | Servings |
INGREDIENTS
| 1/2 | c | Sundried cherries |
| 1/4 | c | White wine |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 685
Calories From Fat: 210
Total Fat: 23.8g
Cholesterol: 45.2mg
Sodium: 2682.5mg
Potassium: 1557.2mg
Carbohydrates: 87.6g
Fiber: 26.6g
Sugar: 19.5g
Protein: 31.7g