Recipe - Italian Brown Rice Croquettes

2 cup ;water
1 cup Rice, brown, longgrain
1 tablespoon Olive oil
2 Celery ribs; with leaves,
finely chopped
2 Garlic cloves; minced
One half pound Tofu, firm; crumbled
1 cup Vegetable stock
One fourth cup Oats, rolled
3 tablespoon Soy sauce
1 cup Parsley, fresh; finely
chopped
One half cup Basil, fresh; finely chopped
One fourth teaspoon Pepper
pn Cayenne pepper
1 cup Bread crumbs, whole wheat
1 cup Olives, black; finely
chopped
1 cup Bread crumbs, herbed (see
recipe)
Nutty Basil Pesto (see
recipe

In a medium saucepan, bring the water to a boil over mediumhigh heat. Add
the rice, cover, and return to the boil. Immediately reduce the heat to low
and simmer until the water is absorbed, 30 to 40 minutes.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the
celery, onion, garlic and cook, until softened, about 6 minutes. Transfer
to a large bowl.

Put the tofu, vegetable stock, oats and soy sauce in a blender and blend
until smooth. Add the parsley, basil, balack pepper, and cayenne and pulse
until blended. Add to the onion mixture.

Add the cooked rice to the onion mixture, along with the whole wheat bread
crumbs and olives, and mix well.

Preheat the oven to 400 degrees. Lightly oil a baking sheet.

Shape the rice mixture into 2inch balls (about One half cup) for a main dish
or 1inch balls (about 1/8 cup) for an appetizer. Roll each ball in the
Herbed Bread Crumbs, patting to make the crumbs adhere, and put the
croquettes on the baking sheet. Bake until lightly browned, 20 to 30
minutes.

Arrange the croquettes on a serving platter and serve the Nutty Basil
Pesto on the side.

May All Be Fed by John Robbins/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini