1/2 cup chopped onion
1-1/2 TBS. butter or margarine
1 cup medium grain rice
2 TBS chopped parsley
2-1/2 cups broth, chicken or vegetable
1 egg
1/2 cup parmesan cheese
1 tsp.dried basil leaves
1/4 tsp. black pepper
1/2-3/4 cup dry bread crumbs
1/4-1/3 cup olive oil
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1. Soften onion in the heated butter or margarine. Add rice. Saute until glazed. Stir in parsley and broth. Bring to a boil. Reduce heat. Cover. Simmer 20 minutes.
2. Blend egg with a small amount of hot rice and add to the pan along with cheese, basil and black pepper. Mixture should be very moist. Shape into 12 to 16 croquettes depending on size desired. Roll in bread crumbs.
3. Fry in 1/4 to 1/2 inch olive oil until golden brown and crisp. Drain. Garnish with parsley when serving.
This is such a nice change from regular rice. You can even serve the rice at the end of step 1 as rice pilaf.
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