| 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.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”