| 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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