Crispy brown rice nests with mushroom-lentil ragout, thyme kohlrabi cream and sautéed pears

Name: Crispy brown rice nests with mushroom-lentil ragout, thyme kohlrabi cream and sautéed pears
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Fusión vegetal contemporánea
Ingredients: 2 cups cooked brown rice; 2 tbsp ground flaxseed; 3 tbsp water; 3 tbsp olive oil; 1 1/4 tsp salt; 1 tsp black pepper; 1.1 lb kohlrabi; 6 oz potato; 4 cloves garlic; 1 tbsp fresh thyme; 1 cup unsweetened oat milk; 4 tbsp nutritional yeast; 1 cup yellow onion; 3.5 oz carrot; 1/2 cup celery; 10.5 oz cremini or portobello mushrooms; 1 1/2 cups cooked lentils; 2 tbsp tomato paste; 1 tbsp soy sauce; 1 tbsp balsamic vinegar; 1 tsp smoked paprika; 1 cup vegetable broth; 1 tbsp cornstarch; 1 large firm pear; 2 tsp lemon juice; 2 tbsp fresh parsley

An original and elegant vegan recipe: small baked brown rice nests turn golden and crisp on the outside, creating a base for a rich mushroom and lentil ragout. They are served with a silky thyme-scented kohlrabi cream and sautéed pear for a sweet-savory contrast.

30 minPrep

45 minCook

75 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

360 g cooked brown rice (cold or at room temperature)
14 g ground flaxseed (for ligar the nidos)
45 ml water (for hidratar the lino)
45 ml olive oil (divided)
8 g salt (or to taste, divided)
3 g black pepper (divided)
500 g kohlrabi (pelado and cut diced)
180 g potato (pelada and diced)
12 g garlic (divided)
4 g fresh thyme (solo the leaves, divided)
240 ml unsweetened oat milk (for the cream)
16 g nutritional yeast (optional pero recomendada)
150 g yellow onion (chopped fina)
100 g carrot (en cubitos small)
60 g celery (chopped fino)
300 g cremini or portobello mushrooms (chopped)
240 g cooked lentils (escurridas)
30 g tomato paste
15 ml soy sauce
15 ml balsamic vinegar
2 g smoked paprika
240 ml vegetable broth
8 g cornstarch
180 g firm pear (thinly sliced finas)
10 ml lemon juice
8 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

396 kcal

Calories

13.2 g

Protein

54.1 g

Carbs

14.8 g

Fat

10.4 g

Fiber

43.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenSoyCelerySulfites

Instructions

1
Preheat the oven to 200 °C / 400 °F. Lightly grease an 8-cup muffin pan with 1 tablespoon of olive oil.
2
Mix the ground flaxseed with the water in a small bowl and let it sit for 10 minutes until thickened.
3
In a large bowl, combine the cooked brown rice, flax mixture, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Divide the mixture among 8 muffin cups, pressing the rice onto the bottom and up the sides to form nests.
4
Bake the nests for 25 to 30 minutes at 200 °C / 400 °F, until firm and golden around the edges.
5
Meanwhile, make the cream. Place the kohlrabi, potato, and 2 garlic cloves in a saucepan with enough water to cover. Bring to a boil, reduce the heat, and cook for 15 minutes, or until everything is tender. Drain well.
6
Blend the cooked kohlrabi, potato, and garlic with the oat milk, nutritional yeast, half of the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper until smooth and creamy. Keep warm.
7
For the ragout, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, carrot, celery, and the remaining 2 minced garlic cloves. Cook for 6 minutes, stirring, until softened.
8
Add the mushrooms and cook 8 minutes more until they release their moisture and begin to brown. Stir in the tomato paste, soy sauce, balsamic vinegar, smoked paprika, the remaining thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
9
Add the cooked lentils and vegetable broth. Cook over medium heat for 5 minutes. Dissolve the cornstarch in 1 tablespoon cold water, stir it into the ragout, and cook 1 to 2 minutes more until lightly thickened.
10
In another small skillet, heat the final teaspoon of olive oil over medium heat. Add the pear and lemon juice and sauté for 2 to 3 minutes until just tender but still holding its shape.
11
To serve, spread a layer of kohlrabi cream on each plate. Place 2 rice nests per serving, fill them with the mushroom-lentil ragout, and finish with the sautéed pear slices and fresh parsley on top.

Chef tips

If the rice feels too loose, squeeze it lightly with your hands before shaping the nests so it releases some starch and holds better. For extra crispness, let the nests rest in the pan for 5 minutes after baking before unmolding.

Substitutions

You can replace kohlrabi with parsnip or celeriac. Oat milk can be swapped for unsweetened soy milk or almond milk. If you do not have pear, use a firm apple. For a gluten-free version, use certified gluten-free plant milk and replace soy sauce with gluten-free tamari.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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