Red rice and roasted leeks chimichurri bowl from A Year of Beautiful Eating: Eat Fresh. Eat Seasonal. Glow with Health, All Year Round (page 240) by Madeleine Shaw

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Notes about this recipe

  • Eat Your Books

    Can substitute butter for coconut oil.

  • SugarFree_Vegan on May 25, 2018

    I made this dish with much less oil than the original recipe, for 2 people 100ml of oil seemed a lot! Firstly, I roasted the leeks in the oven in a little dry white wine and a spritz of oil rather than frying them. I made the dressing with much less oil by adding a little water to it and it worked fine and tasted great too. A lovely combination of textures and flavours and a way to use leeks in a warm salad that I might not have thought of myself, great!

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