Side Pannel
Brown Rice, Almond and Vegetable Croquettes
Brown Rice, Almond and Vegetable Croquettes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Rice, Vegetarian
Ingredients List
- 1 1/2 c Short grain brown rice
- 3 1/2 c Defatted stock
- 1 ts Salt
- 1 tb Oil
- 1/2 c Minced celery
- 3/4 c Grated parsnips
- 3/4 c Grated sweet potatoes or
- -carrots
- 3/4 c Minced green onions
- 1/4 c Roasted and slivered almonds
- 1/2 c Toasted bread crumbs
- 1/3 c Chopped fresh parsley
- 1 tb Reduced-sodium soy sauce
- 1 Egg; beaten
Directions
In medium saucepan over medium-high 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 10-inch nonstick skillet over
medium-high 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 3-inch patties. Wash and dry
skillet. Coat with nonstick vegetable spray and set over medium-high 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.
boiling. Cover and reduce heat to low. Cook 40 to 45 minutes, or until all
water has been absorbed. Let cool. In a 10-inch nonstick skillet over
medium-high 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 3-inch patties. Wash and dry
skillet. Coat with nonstick vegetable spray and set over medium-high 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.
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