Rice Croquettes

Rice fans won't want to miss out on this shallowed fried concoction. I typically don't use a lot of oil or butter in my cooking, but there are times when you just want a slightly more decadent treat. An ideal accompaniment to a bean dish, this is surely a healthy meal, so long as you use a good quality cooking oil, such as pure virgin olive oil, sesame oil or peanut oil.

Spicy Rice Croquettes

1 cup of basmati rice
2 tablespoons of butter or oil
1 small onion, finely chopped
2 cups of vegetable broth or water
2 tablespoons of fresh parsley, chopped
1 egg, lightly beaten
1 teaspoon of dried basil
1/2 teaspoon of cayenne
1 teaspoon of paprika
dash of ground coriander
dash of ground cumin
3/4 cup of fresh Parmesan, grated
sea salt and freshly cracked black pepper to taste
1/2 cup of cornmeal or bread crumbs
oil for frying

Rinse the rice well in a strainer and soak with enough water to cover for at least 20 minutes. Drain and air dry for another 20 minutes.

In a large saucepan, heat the butter or oil over medium heat. When hot, add the onion and stir and fry for 10 minutes. Now add the rice and stir and fry for another few minutes. Stir in the broth or water, along with the parsley and bring to a boil. Reduce the heat to low, cover and cook until the water is absorbed - roughly 15 minutes. Cool for 30 minutes.

Stir in the beaten egg, basil, cayenne, paprika, coriander, cumin, Parmesan cheese, salt and pepper. Shape into 1/4 cup logs and roll in cornmeal or bread crumbs.

Heat 1/4 inch of oil in a wok or frying pan over medium heat. When hot, fry a few croquettes at a time for 5 - 6 minutes until golden brown, turning often. Drain on paper towels and keep warm in a 200 degree oven until ready to serve.

Serves 4 - 5.

More Rice Recipes from Lisa's Vegetarian Kitchen:
Baked Italian Brown Rice Balls
Green Bean and Borlotti Bean Risotto
Chickpea and Brown Rice Patties

On the top of the reading stack: multiple cookbooks

Audio Accompaniment: Ben Harper