Italian Brown Rice Croquettes
- 2 cup ;water
- 1 cup Rice, brown, long-grain
- 1 Tbsp Olive oil
- 2 Celery ribs; with leaves,finely chopped
- 2 Garlic cloves; minced
- 1/2 lbs Tofu, firm; crumbled
- 1 cup Vegetable stock
- 1/4 cup Oats, rolled
- 3 Tbsp Soy sauce
- 1 cup Parsley, fresh; finelychopped
- 1/2 cup Basil, fresh; finely chopped
- 1/4 tsp Pepper
- pn Cayenne pepper
- 1 cup Bread crumbs, whole wheat
- 1 cup Olives, black; finelychopped
- 1 cup Bread crumbs, herbed (seerecipe)
- Nutty Basil Pesto (seerecipe
In a medium saucepan, bring the water to a boil over medium-high 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° F. Lightly oil a baking sheet.
Shape the rice mixture into 2-inch balls (about 1/2 cup) for a main dish or 1-inch 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.Servings:
Source: John Robbins
Submitted by: Recipe Group Member
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