Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Chopped onion |
2 tablespoons | Butter |
1 cup | Uncooked long grain rice |
2¼ cup | Chicken broth |
2 tablespoons | Chopped fresh parsley |
1 \N | Egg, lightly beaten |
½ cup | Grated Parmesan cheese |
1 teaspoon | Dried basil |
¼ teaspoon | Pepper |
½ cup | Dry bread crumbs |
\N \N | Cooking oil |
\N \N | Additional fresh parsley, optional |
In a large saucepan, saute onion in butter until tender. Add rice; saute 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 ¼ cupfuls into logs. Roll in crumbs. In an electric skillet, heat ¼ in of oil to 365. Fry croquettes, a few at a time, for 3-4 minutes or until crist and golden, turning often.
Drain on paper towels. Garnish with parsley if desired. YIELD: 16 croquettes
Recipe by: Lucia Edwards (ToH Feb/Mar 96) Posted to EAT-L Digest 13 Mar 97 by Sean Coate <swcoate@...> on Mar 14, 1997