[recipe*] Rice Croquettes

[Guest guest]

These are very good served as a side dish or

along with a salad for a light meal. I even like

to eat the leftovers cold.

Once I formed the croquettes around a cube of

smoked gouda cheese before frying, and they

were out of this world!

 

Rice Croquettes

 

1/2 cup chopped onion

2 Tbs butter or margarine

1 cup uncooked rice

2 1/4 cups vegetable broth

2 Tbs chopped fresh parsley

1 egg lightly beaten

1/2 cup grated Parmesan cheese

1 tsp dried basil

1/4 tsp pepper

1/2 cup dry bread crumbs

Cooking oil

Additional fresh parsley, optional

 

In a large saucepan, saute onion in butter

until tender. Add rice; saute for 3 minutes.

Stir in broth and parsley; bring to a boil.

Reduce heat; cover and simmer for 20 minutes.

Cool for 30 minutes. Stir in egg, cheese,

basil and pepper. Moisten hands with water

and shape 1/4 cupfuls into log or egg shapes.

Roll in crumbs. In an electric skillet, heat 1/4 inch

of oil to 365 degrees. Fry croquettes, a few at a

time, for 3 to 4 minutes or until crisp and golden,

turning often. Drain on paper towels.

Garnish with parsley if desired.

Yield: 16 croquettes

 

~ PT ~

 

Weakness of attitude becomes weakness of character.

~ Albert Einstein (1875-1955)