Brown rice, almond and vegetable croquettes

Yield: 1 Servings

Measure 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 \N Egg; beaten

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

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