| 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 <swcoate@PEGANET.COM> on Mar 14, 1997
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