Recipe - Rice Croquettes

One half cup Chopped onion
2 tablespoon Butter
1 cup Uncooked long grain rice
2 One fourth cup Chicken broth
2 tablespoon Chopped fresh parsley
1 Egg, lightly beaten
One half cup Grated Parmesan cheese
1 teaspoon Dried basil
One fourth teaspoon Pepper
One half cup Dry bread crumbs
Cooking oil
Additional fresh parsley,
optional

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, cheese, basil and
pepper. Moisten hands with water and shape One fourth cupfuls into logs. Roll in
crumbs. In an electric skillet, heat One fourth in of oil to 365. Fry croquettes,
a few at a time, for 34 minutes or until crist and golden, turning often.
Drain on paper towels. Garnish with parsley if desired. YIELD: 16
croquettes

Recipe by: Lucia Edwards (ToH Feb/Mar 96) Posted to EATL Digest 13 Mar 97
by Sean Coate swcoate@PEGANET.COM on Mar 14, 1997