Rice croquettes

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 Egg, lightly beaten
½ cup Grated Parmesan cheese
1 teaspoon Dried basil
¼ teaspoon Pepper
½ cup Dry bread crumbs
Cooking oil
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

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