Ingredients

• 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

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Instructions

1. 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.;