Rice Croquettes
Created by blonde_cook on May 25, 2014
- Servings: 12-16
- Prep Time: 20m
- Cook Time: 3m
- Recipe #12627
Ingredients
- 1 small yellow onion, chopped (about 1/2 a cup)
- 2 tablespoons butter
- 1 cup dry white rice (short grain)
- 2 tablespoons parsley, chopped
- 2 1/2 cups chicken broth
- 1 large egg
- 1 garlic clove, minced
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon dried basil
- 1/4 teaspoon ground pepper
- Salt, to taste
- 1/2 to 3/4 cup dry bread crumbs
- Olive oil (as you need for frying)
- Parsley, for garnish
How to Make
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Step 1: Heat the butter in a saucepan, Add rice. Saute until glazed. Stir in parsley and broth. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until the rice is soft. Cool to about room temperature.
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Step 2: Stir in egg, minced garlic cheese, basil and black pepper. Mixture should be very moist. Using oiled hands, shape into 12-16 croquettes, depending on size desired. Place the rice balls on a plate and refrigerate for a few hours.
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Step 3: Remove from fridge then roll in the bread crumbs.
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Step 4: Fry in 1/4 to 1/2 inch olive oil until golden and crisp. Drain. Garnish with parsley when serving.
Nutritional Facts
- Serving Size: 1 (81.3 g)
- Calories 97
- Total Fat - 3.7 g
- Saturated Fat - 2 g
- Cholesterol - 25.4 mg
- Sodium - 514.4 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 0.2 g
- Sugars - 0.5 g
- Protein - 3.7 g
- Calcium - 62.8 mg
- Iron - 0.9 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg