Recipe: Rice Croquettes (using onions, basil and Parmesan)

RICE CROQUETTES

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 ground black pepper
1/2 cup dry bread crumbs
Cooking oil
Additional chopped fresh parsley (optional, to garnish)

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, Parmesan, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in bread crumbs.

In an electric skillet, heat 1/4 inch of oil to 365 degrees F. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels.

Garnish with parsley if desired.

Makes 16 croquettes
Source: Lucia Edwards in Taste of Home magazine, February/March 1996)