Brown rice, almond and vegetable croquettes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Short grain brown rice |
| 3½ | cup | Defatted stock |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Oil |
| ½ | cup | Minced celery |
| ¾ | cup | Grated parsnips |
| ¾ | cup | Grated sweet potatoes or carrots |
| ¾ | cup | Minced green onions |
| ¼ | cup | Roasted and slivered almonds |
| ½ | cup | Toasted bread crumbs |
| ⅓ | cup | Chopped fresh parsley |
| 1 | tablespoon | Reduced-sodium soy sauce |
| 1 | Egg; beaten | |
Directions
In medium saucepan over medium-high heat, bring rice, stock and salt to boiling. Cover and reduce heat to low. Cook 40 to 45 minutes, or until all water has been absorbed. Let cool. In a 10-inch nonstick skillet over medium-high heat, combine oil, celery, parsnips and sweet potatoes or carrots. Cook and stir 3 to 5 minutes, or until soft but not brown. Add green onions; cook 1 minute. Remove from heat.
In large bowl, combine sauted vegetables, almonds, bread crumbs, parsley, soy sauce, egg and rice. Mix well. Form into 3-inch patties. Wash and dry skillet. Coat with nonstick vegetable spray and set over medium-high heat.
When skillet is hot, add croquettes. Cook 3 to 5 minutes or until golden brown; turn and cook 3 to 5 minutes more. Makes about 16 croquettes.
Adapted from "The Cafe Brenda Cookbook" by Bronda Langton and Margaret Stuart. Star Tribune ⅐/98
Recipe by: Healthful cooking, Mary Carroll, Star-Trib ⅐/98 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Mar 21, 1998