| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Vegetarian | Main dishes, Vegetarian, Rice | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Short grain brown rice |
| 3 1/2 | c | Defatted stock |
| 1 | ts | Salt |
| 1 | tb | Oil |
| 1/2 | c | Minced celery |
| 3/4 | c | Grated parsnips |
| 3/4 | c | Grated sweet potatoes or carrots |
| 3/4 | c | Minced green onions |
| 1/4 | c | Roasted and slivered almonds |
| 1/2 | c | Toasted bread crumbs |
| 1/3 | c | Chopped fresh parsley |
| 1 | tb | Reduced-sodium soy sauce |
| 1 | Egg; beaten |
INSTRUCTIONS
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 1/7/98 Recipe by: Healthful cooking, Mary Carroll, Star-Trib 1/7/98 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Mar 21, 1998
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