Brown Rice and Artichoke Cakes with Tarragon Pea Cream and Cumin-Glazed Carrots

Instructions

1. 1

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

2. 2

   In a large skillet, heat 1 tablespoon olive oil. Add the chopped onion and half of the garlic, and cook over medium heat for 5 to 6 minutes until tender. Set aside and let cool slightly.

3. 3

   In a large bowl, combine the cooked brown rice, chopped artichoke hearts, the sautéed onion and garlic, chickpea flour, gluten-free breadcrumbs, parsley, half of the lemon zest, 1 tablespoon lemon juice, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin. Mix well and lightly mash part of the mixture so it binds together. If it feels too soft, add a little more breadcrumbs.

4. 4

   Shape the mixture into 8 compact cakes of equal size and place them on a plate. Let them rest for 10 minutes while you prepare the remaining components.

5. 5

   Place the carrots on the tray. Toss them with 1 tablespoon olive oil, maple syrup, the remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and lightly caramelized.

6. 6

   While the carrots roast, make the pea cream. In a small saucepan, heat 1 teaspoon olive oil and sauté the remaining garlic for 30 seconds. Add the peas, oat milk, tahini, tarragon, the remaining lemon zest, the remaining 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook for 3 to 4 minutes over medium heat, just until the peas are tender and bright green.

7. 7

   Blend the pea mixture until smooth. Add the water gradually if needed to loosen the texture. Adjust with the remaining salt and pepper to taste. Keep warm over very low heat.

8. 8

   Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until golden and firm. If you prefer, you can also finish them in the oven for 5 minutes at 220 °C / 425 °F after browning.

9. 9

   To serve, spread the pea cream onto plates, place the brown rice and artichoke cakes on top, and add the cumin-glazed carrots on the side. Serve immediately.