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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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As a newlywed, I used to agonize over meal preparation. Now I enjoy trying new recipes, and some - like this tasty side dish - turn out to be very popular with my family. These croquettes are crisp and golden and add some fun to a simple dinner like roast chicken and salad. -Lucia Edwards, Cotati, California Ingredients:
1/2 cup chopped onion |
2 tablespoons butter |
1 cup uncooked long grain rice |
2-1/4 cups chicken broth |
2 tablespoons chopped fresh parsley |
1 egg, lightly beaten |
1/2 cup grated parmesan cheese |
1 teaspoon dried basil |
1/4 teaspoon pepper |
1/2 cup dry bread crumbs |
canola oil |
additional fresh parsley, optional |
Directions:
1. 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.
2. Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs.
3. 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 crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired. Yield: 16 croquettes.
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