Title: Sundried Cherry Pesto with Purple Passion Rice
Categories: Clprime3
Yield: 1 servings

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

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.