Crispy Brown Rice Timbale with Roasted Carrots, Whipped Lemon Ricotta and Spiced Walnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray and 4 individual oven-safe molds or plating rings set on a tray.

2. 2

   In a bowl, mix the cooked and chilled brown rice with the egg, 20 g grated Parmesan, 15 ml olive oil, 2 g salt, and a pinch of black pepper. Divide the mixture among the molds and press firmly to compact it. Bake for 20 minutes at 220 °C / 425 °F, until the edges are golden and crisp.

3. 3

   While the rice bakes, place the carrots and red onion on another tray. Add 15 ml olive oil, sweet paprika, ground cumin, honey, 2 g salt, and a little black pepper. Toss well to coat. Roast for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the carrots are tender with caramelized tips.

4. 4

   In a small skillet over medium heat, toast the walnuts with the remaining 15 ml olive oil, the garlic, the red pepper flakes if using, and the remaining Parmesan for 2 to 3 minutes, stirring, until fragrant and the cheese lightly clings to the nuts. Remove from the heat.

5. 5

   In a small bowl, whip the ricotta with the Greek yogurt, lemon zest, 15 ml lemon juice, 2 g salt, and a little black pepper until airy and smooth.

6. 6

   Remove the rice timbales from the oven and let them rest for 3 minutes. Carefully unmold and place on plates.

7. 7

   Spoon a generous layer of whipped lemon ricotta over each timbale. Top with the roasted carrots and red onion, piled attractively.

8. 8

   Finish with the spiced walnuts, chopped fresh parsley, and, if desired, an extra twist of black pepper. Serve hot or warm.