Guest guest Posted July 2, 2008 Report Share Posted July 2, 2008 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) Quote Link to comment Share on other sites More sharing options...
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