Ingredients
1/2 cup chopped onion2 tablespoons butter1 cup uncooked long grain rice2-1/4 cups chicken broth2 tablespoons chopped fresh parsley1 egg, lightly beaten1/2 cup grated Parmesan cheese1 teaspoon dried basil1/4 teaspoon pepper1/2 cup dry bread crumbsCanola oilAdditional fresh parsley, optional
Preparation
In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes.
Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs.
In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.
