Ingredients

• ¹⁄₂

  cup
  Short Grain Brown Rice suggested substitutions
• ¹⁄₂

  tsp
  sesame oil
• 2

  tsp
  vegetable oil
• 2
  large garlic cloves, minced
• 5
  Cremini mushrooms, finely chopped
• 1
  carrot, finely grated
• 1
  egg, beaten lightly
• ¹⁄₂

  tsp
  salt
• 2

  tbsp
  gluten free flour or baking mix, as needed, to make a firm mixture
• Oil for frying

Instructions

1. Cook Lundberg Short Grain Brown Rice according to package directions.
2. Heat oils in a non-stick sauté pan. Cook garlic, mushrooms and carrots about 5-6 minutes until soft. Combine vegetables with cooked rice and cool. Add egg and salt; mix well. Sprinkle in gluten free flour or baking mix to stiffen rice mixture.
3. Roll rice mixture into balls about the size of a ping pong ball and flatten into patties. Refrigerate 30 minutes.
4. Heat a couple of Tbsp. of oil in the sauté pan, and fry patties 2-3 minutes on each side until golden brown and crispy.
5. Top with a dollop of crème fraiche, a sprig of dill and smoked salmon.