Crispy brown rice medallions with lemon ricotta cream, roasted fennel, and honeyed pistachio

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the fennel on the tray and toss with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and a pinch of black pepper. Roast for 18 to 20 minutes at 220 °C / 425 °F, stirring halfway through, until tender with golden edges.

3. 3

   While the fennel roasts, combine the cooked brown rice, beaten egg, 30 g (1 oz) grated Parmesan, breadcrumbs, half of the chives, 1 g (1/4 tsp) salt, and a pinch of pepper in a bowl. Form 12 compact medium-thick medallions.

4. 4

   Heat 30 ml (2 tbsp) olive oil in a large nonstick skillet over medium heat. Cook the medallions for 3 to 4 minutes per side until crisp and deeply golden. Transfer to a paper towel-lined plate.

5. 5

   In a small bowl, mix the ricotta, Greek yogurt, grated garlic, lemon zest, 15 ml (1 tbsp) lemon juice, the remaining 20 g (0.75 oz) Parmesan, 1 g (1/4 tsp) salt, and a pinch of pepper until smooth and creamy.

6. 6

   When the fennel comes out of the oven, toss it while still warm with the honey and chopped pistachios so everything is evenly coated and lightly glossy.

7. 7

   To assemble, spoon a small dollop of lemon ricotta cream onto each rice medallion. Top with some roasted fennel and honeyed pistachio.

8. 8

   Finish with the remaining chives and serve immediately to preserve the contrast between the crisp base and creamy topping.