SUNDRIED CHERRY PESTO WITH PURPLE PASSION RICE

Sundried Cherry Pesto with Purple Passion Rice image

Provided by Food Network

Number Of Ingredients 14

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1/2 cup sundried cherries
1/4 cup white wine
1 tablespoon olive oil
1 1/2 links vegetarian sausages, sliced on the bias
1 portobello mushroom, thinly sliced
1 carrot, julienned
1/2 cup julienned leeks
1/2 cup fresh basil leaves
1/4 cup roasted walnuts
6 to 10 cloves roasted garlic
1 cup virgin olive oil
1/4 cup grated Pecorino Romano cheese (or omit if vegetarian)
2 cups cooked purple passion rice
1/2 cup baby spinach

Steps:

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.