Recipe - Brown Rice Almond And Vegetable Croquettes

1 One half cup Short grain brown rice
3 One half cup Defatted stock
1 teaspoon Salt
1 tablespoon Oil
One half cup Minced celery
Three fourths cup Grated parsnips
Three fourths cup Grated sweet potatoes or
carrots
Three fourths cup Minced green onions
One fourth cup Roasted and slivered almonds
One half cup Toasted bread crumbs
1/3 cup Chopped fresh parsley
1 tablespoon Reducedsodium soy sauce
1 Egg; beaten

In medium saucepan over mediumhigh heat, bring rice, stock and salt to
boiling. Cover and reduce heat to low. Cook 40 to 45 minutes, or until all
water has been absorbed. Let cool. In a 10inch nonstick skillet over
mediumhigh heat, combine oil, celery, parsnips and sweet potatoes or
carrots. Cook and stir 3 to 5 minutes, or until soft but not brown. Add
green onions; cook 1 minute. Remove from heat.

In large bowl, combine sauted vegetables, almonds, bread crumbs, parsley,
soy sauce, egg and rice. Mix well. Form into 3inch patties. Wash and dry
skillet. Coat with nonstick vegetable spray and set over mediumhigh heat.
When skillet is hot, add croquettes. Cook 3 to 5 minutes or until golden
brown; turn and cook 3 to 5 minutes more. Makes about 16 croquettes.

Adapted from "The Cafe Brenda Cookbook" by Bronda Langton and Margaret
Stuart. Star Tribune 1/7/98

Recipe by: Healthful cooking, Mary Carroll, StarTrib 1/7/98

Posted to MCRecipe Digest by Kathleen schuller@ix.netcom.com on Mar 21,
1998