Chorizo Rice
The combination of the savory vegan chorizo, the aromatic fennel, and the fluffy rice creates a well-balanced and satisfying meal. It can be enjoyed as a main course or served as a side dish alongside other vegan dishes.
Equipment
- 1 all clad pan
Ingredients
- 1 whole onion
- 1 stalk leek
- 4 tablespoon olive oil
- 3 Pcs bayleaf
- ½ cup peas
- 1 cup rice
- 2 cups stock or water
- 3 tablespoon seasoning of choice
- 1 pieces fennel
Instructions
- Sauté aromatics, leeks, onion, ginger and garlic.
- Add vegan chorizo, keep stirring to break it evenly.
- Add the rice and some seasonings. Feel free to add your own twist and flavor to it. I used garlic powder, pink salt and 21 spice blend from Trader Joe’s.
- Add the liquid or veg stock, green peas & bay leaves.
- Cook on high, when it boils, turn heat to low and let it simmer. Stir every once in a while to avoid from sticking, adding liquids as necessary.
- Sear any produce to top your rice. It can be Zuchinni, eggplant or mushrooms! We used fennel for this one. Sear with oil, season as you go, adding water as needed.
- Assemble by topping with seared fennel, microgreens, fresh cut tomatoes, and cashew yogurt.
