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Crispy Brown Rice Patties

Quick Information

1 hr
Gluten Free



½ cup Lundberg Organic Short Grain Brown Rice

½ 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

1-3 Tbsp. gluten free flour or baking mix, as needed, to make a firm mixture

Oil for frying


Cook Lundberg Short Grain Brown Rice according to package directions.  

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.

Roll rice mixture into balls about the size of a ping pong ball and flatten into patties. Refrigerate 30 minutes.

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.  

Top with a dollop of crème fraiche, a sprig of dill and smoked salmon.

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Nutritional Facts

Serving Size: 2 mini rice patties (without toppings)

Amount Per Serving

Calories 200

Calories from Fat

Total Fat 8g

Saturated Fat 1g

Cholesterol 30mg

Sodium 280mg

Total Carbohydrates 28g

Fiber 2g

Sugar 1g

Protein 4g