Rice Croquettes

• 1/2 c. chopped onion
• 1 1/2 Tbsp. sweet butter
• 1 c. medium grain rice or Italian rice
• 2 Tbsp. chopped parsley
• 2 1/2 c. chicken broth
• 1 egg
• 1/2 c. Parmesan cheese
• 1 tsp. dried basil leaves
• 1/4 tsp. black pepper
• 1/2 to 3/4 c. dry bread crumbs
• 1/4 to 1/3 c. olive oil
• parsley (for garnish)

1. Soften onion in the heated butter.
2. Add rice.
3. Saute until glazed.
4. Stir in parsley and broth.
5. Bring to a boil.
6. Reduce heat.
7. Cover and simmer 20 minutes.
8. Stir in egg, cheese, basil and black pepper.
9. Mixture should be very moist.
10. Shape into 12 to 16 croquettes, depending on size desired.
11. Roll in bread crumbs. Fry in 1/4 to 1/2-inch olive oil until golden and crisp.
12. Drain. Garnish with parsley when serving.

onion, sweet butter, grain rice, parsley, chicken broth, egg, parmesan cheese, basil, black pepper, bread crumbs, olive oil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000151 (may not work)