| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | Side, Dishes | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped onion |
| 2 | tb | Butter |
| 1 | c | Uncooked long grain rice |
| 2 1/4 | c | Chicken broth |
| 2 | tb | Chopped fresh parsley |
| 1 | Egg, lightly beaten | |
| 1/2 | c | Grated Parmesan cheese |
| 1 | ts | Dried basil |
| 1/4 | ts | Pepper |
| 1/2 | c | Dry bread crumbs |
| Cooking oil | ||
| Additional fresh parsley, optional |
INSTRUCTIONS
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 1/4 cupfuls into logs. Roll in crumbs. In an electric skillet, heat 1/4 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 <[email protected]> on Mar 14, 1997
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