Italian Rice Croquettes

• 2 pounds chicken giblets
• 1 cup water
• 1/2 teaspoon salt
• 4 cups salted water
• 2 cups long grain white rice, uncooked
• 2 cups grated Parmesan cheese
• 1/2 cup marinara sauce
• 1/4 cup dry bread crumbs
• 2 large eggs
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper to taste
• 1 cup dry bread crumbs for coating
• vegetable oil for frying

1. Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.
2. Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand; set aside.
3. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
4. Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.
5. Mix in giblets, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, parsley, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.
6. Remove rice and giblet mixture from refrigerator and form 2-inch, football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.
7. Heat oil in a large skillet over medium-high heat; cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.

chicken giblets, water, salt, water, long grain white rice, parmesan cheese, marinara sauce, bread crumbs, eggs, parsley, salt, bread crumbs for, vegetable oil

Taken from www.allrecipes.com/recipe/221968/italian-rice-croquettes/ (may not work)