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Sundried Cherry Pesto with Purple Passion Rice by Vernalisa

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  • Sundried Cherry Pesto with Purple Passion Rice by Vernalisa

    Sundried Cherry Pesto with Purple Passion Rice

    1/2 cup Sundried cherries
    1/4 cup White wine
    1 tbl Olive oil
    1 1/2 x Links vegetarian sausages, sliced on the bias
    1 x Portobello mushroom, thinly sliced
    1 x Carrot, julienned
    1/2 cup Julienned leeks
    1/2 cup Fresh basil leaves
    1/4 cup Roasted walnuts
    6 x Cloves roasted garlic, up to 10
    1 cup Virgin olive oil
    1/4 cup Grated Pecorino Romano cheese, (or omit if vegetarian)
    2 cup Cooked purple passion rice
    1/2 cup 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.
    Last edited by wishingstar; 07-01-2006, 12:37 PM.
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