Crispy brown rice, leek and Emmental sticks with yogurt, radish and lemon dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper. Brush the paper with 1/2 tablespoon olive oil.

2. 2

   Heat a skillet over medium heat with 1 tablespoon olive oil. Add the chopped leek and a pinch of salt, and cook for 4 to 5 minutes until tender but not too browned. Add the garlic and cook for 30 seconds more. Remove from the heat and let it cool slightly.

3. 3

   In a large bowl, combine the cooked and cooled brown rice, sautéed leek, Emmental cheese, breadcrumbs, beaten egg, Parmesan cheese, sweet paprika, 1/2 teaspoon salt, and black pepper. Mix well until you have a compact mixture. If it feels too wet, add a little more breadcrumbs.

4. 4

   With lightly damp hands, divide the mixture into 16 portions and shape them into short, thick sticks. Place them on the prepared tray, leaving space between each one.

5. 5

   Bake the sticks for 12 minutes at 220 °C / 425 °F. Carefully turn them over, then bake for 10 to 13 minutes more, until golden, firm, and crisp around the edges.

6. 6

   Meanwhile, make the dip. In a medium bowl, combine the Greek yogurt, finely grated and squeezed radishes, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, the chives, honey, and a pinch of salt. Stir until smooth and creamy.

7. 7

   Let the sticks rest for 3 minutes after baking so they can firm up. Serve hot or warm with the yogurt, radish, and lemon dip on the side.