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Sundried Cherry Pesto With Purple Passion Rice

January 29, 2023

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) ---------------------------------------------- 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