These aren’t the rice cakes you know us for but—trust us—you wanna add them to your rotation! Whether you’re topping a salad, serving up kid-friendly veggie burgers, or craving a vegetarian alternative to crab cakes, this recipe for Crispy Brown Rice Cakes is a MUST. Link in bio & details below for this weeknight hero 🌾😋👇 ⁠ ⁠ INGREDIENTS ⁠ 1 cup Lundberg Organic Short Grain Brown Rice ⁠ 1 3/4 cup water ⁠ 8 oz. chickpeas, canned, drained ⁠ ½ cup cremini mushrooms, minced ⁠ ¼ cup avocado oil, for frying ⁠ ¼ cup garlic, minced ⁠ ¼ cup carrot, finely grated ⁠ ¼ cup Dijon mustard, whole grain ⁠ 2 Tbsp. olive oil ⁠ 2 Tbsp. gluten-free flour ⁠ 2 Tbsp. parsley, minced ⁠ 1 Tbsp. onion powder ⁠ 1 tsp. tarragon, fresh ⁠ ½ tsp. thyme, fresh ⁠ Sea salt to taste ⁠ ⁠ PREPARATION ⁠ 1. Combine rice, liquid, and butter or oil in a pot and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 45 minutes. Remove from heat (keep covered) and steam for 10 minu...