11 Jan, 2024
Madeleine Shaw's Red Rice & Chimmichurri Bowl
Madeleine Shaw collaborates with Detox Kitchen this January to create a NEW plant-based range for The Plant Plan and all meal plans. This red rice and chimmichurri bowl is the perfect warming salad for winter, providing comfort and satiety, punchy flavours and sweetness from the leeks that caramelise when roasted in the oven. Have this meal delivered fresh from us or have a go at home for a delicious, nourishing midweek lunch or dinner!
RecipesServes 2.
Ingredients
- 100g red rice
- salt, to taste
- 2 tbsp extra virgin cold-pressed rapeseed oil
- 4 leeks, chopped into rings
- 2 garlic cloves, crushed
- 50g rocket
- 1 beef tomatoe, diced
- 25g pumpkin seeds
For the chimmichurri sauce:
- 25g fresh flat-leaf parsely
- 10g fresh oregano
- 3 spring onions
- 3 garlic cloves
- 1/2 tsp crushed red pepper flakes
- 100ml olive oil
- 25ml red wine vinegar
- 3 tbsp fresh lemon juice
- salt, to taste
Method:
- Cook the red rice as per packet instructions with a pinch of salt. Meanwhile, add the leeks, garlic, a drizzle of rapeseed oil and a big pinch of salt, and roast in an oven at 180 degrees for 25 minutes until he leeks are golden brown.
- To make the chimmichurri, finely chop or mince the parsley and oregano, the spring onions and garlic. Put in a medium bowl and whisk in the red pepper flakes, olive oil, vinegar and lemon juice. Season with salt and mix throughly again.
- To serve, put the roasted leeks, rocket and diced tomato in a bowl and toss together. Sprinkle over the pumpkin seeds and drizzle with 3 tablespoons of the chimmichurri dressing.
