Rice croquettes with parsley sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil | ||
| 2 | cups | Cold cooked rice |
| ¼ | cup | Parmesan |
| 1 | teaspoon | Parsley; snipped |
| ½ | teaspoon | Pepper |
| 2 | Green onions; chopped | |
| 2 | Eggs | |
| 2 | teaspoons | Milk |
| ½ | cup | Dry breadcrumbs |
| 1 | tablespoon | Butter |
| 1 | tablespoon | All purpose flour |
| Salt and pepper | ||
| 1 | cup | Milk |
| 2 | tablespoons | Parsley; snipped |
Directions
PARSLEY SAUCE
Date: Fri, 03 May 1996 18:59:16 -0700 From: Dan Schamber <dansch@...> Source: Betty Crocker Old-Fashioned Cookbook Prepare sauce: Heat butter over low heat until melted. Stir in flour, salt, and pepper. Cook over low heat, stirring constanly, until smooth and bubbly; remove from heat. Stir in milk and parsley. Heat to boiling, stirring constantly. Boil and stir 1 min. Keep warm. Croquettes: Heat oil in skillet. Mix rice, cheese, parsley, pepper, onions, and 1 egg in lg bowl. Mix remaining egg and milk in sm bowl. Shape rice mixtrue into 12 ovals, using 1 rounded Tbsp per oval. Dip into egg mixture; coat with breadcrumbs. Fry 2-3 mins per side. Drain.
This was really a nice meatless main dish but needs 2-3 servings of vegetables around it to round it out as a meal. I had to thicken the sauce a bit more and I made 7 medium sized oval croquettes.
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