Recipe: Wild Rice Croquettes with Caper Sauce
Misc. WILD RICE CROQUETTES
MAKES ABOUT 2 DOZEN; SERVING 6
2 cups Chicken Stock, or broth
1/2 cup wild rice, rinsed
2 cups finely chopped boiled ham (about 1/2 pound)
1/2 cup grated brick or white Cheddar cheese
2 egg yolks, beaten
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 small clove garlic, minced
1/2 teaspoon minced fresh dill
1/4 teaspoon freshly ground pepper
Caper Sauce (recipe follows)
Dry bread crumbs
Vegetable oil (for frying)
1. Heat stock in medium saucepan to boiling; stir in rice. Reduce heat. Simmer, covered, stirring occasionally, until rice is tender, about 40 minutes. Drain; let cool.
2. Combine rice, ham, cheese, egg yolks, whole egg, onion, parsley, garlic, dill and pepper in large bowl. Refrigerate, covered, until very cold; 1 to 1 and 1/2 hours.
3. Meanwhile, make Caper Sauce.
4. Shape rice mixture, about 1 and 1/2 tablespoons at a time, into firm-packed ovals. Coat with bread crumbs. Refrigerate in single layer 20 minutes.
5. Heat 3 inches of oil in medium saucepan, over medium heat to 375 degrees. Fry croquettes 3 at a time, turning once, until golden, about 2 minutes. Drain on paper toweling. Serve with Caper Sauce.
CAPER SAUCE: MAKES ABOUT 3/4 CUP
3/4 cup dairy sour cream
1 and 1/2 teaspoons Dijon-style mustard
1 and 1/2 teaspoons chopped capers
Pinch of freshly ground pepper
Combine all ingredients in small bowl. Refrigerate, covered, for at least 30 minutes before using.
MAKES ABOUT 2 DOZEN; SERVING 6
2 cups Chicken Stock, or broth
1/2 cup wild rice, rinsed
2 cups finely chopped boiled ham (about 1/2 pound)
1/2 cup grated brick or white Cheddar cheese
2 egg yolks, beaten
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 small clove garlic, minced
1/2 teaspoon minced fresh dill
1/4 teaspoon freshly ground pepper
Caper Sauce (recipe follows)
Dry bread crumbs
Vegetable oil (for frying)
1. Heat stock in medium saucepan to boiling; stir in rice. Reduce heat. Simmer, covered, stirring occasionally, until rice is tender, about 40 minutes. Drain; let cool.
2. Combine rice, ham, cheese, egg yolks, whole egg, onion, parsley, garlic, dill and pepper in large bowl. Refrigerate, covered, until very cold; 1 to 1 and 1/2 hours.
3. Meanwhile, make Caper Sauce.
4. Shape rice mixture, about 1 and 1/2 tablespoons at a time, into firm-packed ovals. Coat with bread crumbs. Refrigerate in single layer 20 minutes.
5. Heat 3 inches of oil in medium saucepan, over medium heat to 375 degrees. Fry croquettes 3 at a time, turning once, until golden, about 2 minutes. Drain on paper toweling. Serve with Caper Sauce.
CAPER SAUCE: MAKES ABOUT 3/4 CUP
3/4 cup dairy sour cream
1 and 1/2 teaspoons Dijon-style mustard
1 and 1/2 teaspoons chopped capers
Pinch of freshly ground pepper
Combine all ingredients in small bowl. Refrigerate, covered, for at least 30 minutes before using.
MsgID: 0053814
Shared by: LaDonna/OHIO
In reply to: ISO: Wild Rice Recipes
Board: Cooking Club at Recipelink.com
Shared by: LaDonna/OHIO
In reply to: ISO: Wild Rice Recipes
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Wild Rice Recipes |
Carol,IL | |
2 | Recipe: Pecan-Lemon Wild Rice |
LaDonna/OHIO | |
3 | Recipe: Wild Rice Casserole |
LaDonna/OHIO | |
4 | Recipe: Wild Rice Soup and Basic Cooking Instructions |
LaDonna/OHIO | |
5 | Recipe: Chicken Stock |
LaDonna/OHIO | |
6 | Recipe: Wild Rice Croquettes with Caper Sauce |
LaDonna/OHIO | |
7 | Recipe: Nutty Wild Rice Bread |
LaDonna/OHIO | |
8 | Thank You: Thank you LaDonna! |
Carol,IL |
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