Ingredients

• 1

  cup
  Organic Short Grain Brown Rice suggested substitutions
• 1 ³⁄₄

  cups
  water
• 8

  oz
  chickpeas, canned, drained
• ¹⁄₂

  cups
  cremini mushrooms, minced
• ¹⁄₄

  cups
  avocado oil, for frying
• ¹⁄₄

  cups
  garlic, minced
• ¹⁄₄

  cups
  carrot, finely grated
• ¹⁄₄

  cups
  Dijon mustard, whole grain
• 2

  tbsp
  olive oil
• 2

  tbsp
  gluten-free flour
• 2

  tbsp
  parsley, minced
• 1

  tbsp
  onion powder
• 1

  tsp
  tarragon, fresh
• ¹⁄₂

  tsp
  thyme, fresh
• Sea salt to taste

Instructions

1. Combine rice, liquid, and butter or oil in a pot and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 45 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside.
2. In a food processor, add all ingredients (except for rice) and pulse until fully incorporated. Pour mixture into a large bowl, add cooked rice, and fold until fully incorporated. If mixture is too loose, add gluten-free flour until the mixture can be rolled into a ball.
3. Roll mixture into golf ball-sized spheres and flatten into ½” patties. Arrange on baking sheet and freeze for 30 minutes or refrigerate overnight.
4. Heat oil in a sauté pan and fry patties 3 minutes on each side, or until golden brown and crispy. Alternatively, preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown. Top with sea salt and a squeeze of lemon juice. Enjoy!