Spanish Rice with Vegan “Scallops” and Spring Vegetables.
Just in time for spring! This vegan Spanish rice is made from long grain brown rice which contains tons of vitamins and minerals. Plus, brown rice is a starchy slow burning carb which provides sustained energy throughout the day. Topped on the Spanish rice are vegan “scallops” made from king trumpet mushrooms and a simple spring vegetable mix with asparagus, peas, spinach, fresh lemon juice, and lemon zest.
Spanish Rice & Spring Vegetables
I am a HUGE fan of Spanish rice. It’s rich in flavorful, satisfying, and ultra decadent. Because it’s so rich in flavor, I wanted to use minimal light veggies so not to overpower the dish but to compliment the Spanish rice. All you’ll need to do is wash your asparagus, chop it into 3 or 4 inch pieces, and pan fry with frozen peas. Once they’re done cooking, mix in the spinach and lemon juice and cook for no more than a minute.
The Spanish rice is super easy to make. You’ll need to blend veggie stock, tomatoes, onion, cilantro, and cumin in a blender or food processor. The mixture does NOT need to be perfectly blended. Wash your rice well then heat it on a low-medium heat in a small amount of oil. Pour the liquid over your rice and cook the way you’d normally cook rice. Add more liquid by the 1/2 cup if needed. See my top picks for blenders and food processors below:
The star of this dish are the vegan “scallops” made from king trumpet mushrooms. They’re very simple to make – chop the mushrooms into 1 or 2 inch circles, score, marinate, and sear. The marination process is unnecessary and you can just sear them in vegan butter or tamari, but I find marinating them makes them extra flavorful. Make sure to fry them for about a minute on each side on a high heat.
Can Be Made Low FODMAP
To note, this recipe can easily be made low FODMAP. Simply replace the asparagus spears with green beans and be sure not to consume more than 15 in one sitting. In the sauce, remove the onion. It tastes just as good!
Here’s my process:
- Make the Spanish rice. Combine your pesto ingredients in a food processor and pulse. Scrape down the sides frequently. The mixture should be a bit rough, I don’t like it too creamy but to each their own. Top with Violife’s vegan feta if desired. This pesto keeps in the fridge for up to one week.
- Sear your “scallops.” Chop your king trumpet mushrooms into 1 or 1.5 inches. Nearing the tops of your scallops are perfectly fine to eat, they’re just not as photogenic! Score each side then place in your tamari sesame oil marinade. After at least 15 minutes, sear them on a high heat for about a minute on each side.
- Fry the spring veggies. Chop your green beans into 3-4 inch stalks and pan fry in olive oil until golden brown. Halve your cherry tomatoes and chop 1/4 of a lemon into 2 wedges. You will be topping your quinoa risotto with these veggies.
- Arrange your bowls. Spanish rice first, then spring vegetables, then the mushroom scallops. This recipe makes four bowls, but you may have extra rice. Add lemon zest to the top of each portion.
- Save in meal prep containers. If you aren’t eating this meal fresh, either store each ingredient individually or add four portions into four meal prep containers.
Spanish Rice with Spring Vegetables and Vegan “Scallops”
- 3-4 king trumpet mushrooms
- 2 tbsp tamari
- 1 tbsp sesame oil
- 2 tbsp avocado oil
- 1 cup brown rice
- 5 cups veggie stock
- 2 tomatoes
- 1/2 white onion
- 1/4 cup cilantro
- 1 tsp cumin
- 1/4 tsp sea salt
- 1/4 cup shredded vegan cheese optional
- 1 tbsp avocado oil
- 16 asparagus spears
- 1-2 cup raw spinach
- 1 cup peas
- 2 tbsp avocado oil
- 1 lemon, juice from
- 1 lemon, zest from topping
- Wash your mushroom and chop into 1 or 1.5 inches. Use a knife to score each side of the “scallop” then place into a marinade of the tamari and sesame oil. I use a reusable bag and place them in the fridge for about 20-30 minutes, but you can just let them marinate in a shallow bowl too. Marinate for at LEAST 15 minutes.
- Heat avocado oil on a frying pan. Once hot, crank the heat up to high and sear each “scallop” for about a minute on each side or until golden brown.
- In a blender add the veggie stock, tomatoes, onion, cilantro, cumin, sea salt, and vegan cheese (optional.) The mixture can remain a bit rough, it doesn’t need to be perfectly blended at all.
- Heat avocado oil in a wide pan. While it’s heating, wash your rice well then add to the pan on a medium heat. Stir every minute or so until the rice turns a light golden brown.
- Pour the blended mixture over the rice and cover. You will cook the rice as if you’re cooking regular rice, it will just take longer. Stir every so often, but for the most part you can let it heat on a medium-low heat.
- Once the rice has soaked up all the liquid, check to make sure the rice is soft. If it’s still a bit chewy, add in water by the 1/2 cup until the rice is at the perfect consistency.
- Wash your veggies. Chop asparagus into 3-4 inches and pan fry with the peas in avocado oil. Stir every minute or so and cook until the veggies start to reach a golden brown color.
- Mix in the spinach and lemon juice once the veggies are done cooking, cook for no more than a minute, then remove from heat.
- Assemble four bowls! Add the Spanish rice to the bottom, top with the spring vegetables, and then the scallops. Add lemon zest to the top of each bowl and serve.
- Alternatively, you can store each ingredient in separate containers OR in separate meal prep containers pre-portioned out in the fridge for up to a week.