Title: Italian Brown Rice Croquettes
Categories: Veggies, Main dish, Appetizers
Yield: 6 Servings
2 c ;water
1 c Rice, brown, long-grain
1 tb Olive oil
2 Celery ribs; with leaves,
-finely chopped
2 Garlic cloves; minced
1/2 lb Tofu, firm; crumbled
1 c Vegetable stock
1/4 c Oats, rolled
3 tb Soy sauce
1 c Parsley, fresh; finely
-chopped
1/2 c Basil, fresh; finely chopped
1/4 ts Pepper
pn Cayenne pepper
1 c Bread crumbs, whole wheat
1 c Olives, black; finely
-chopped
1 c Bread crumbs, herbed (see
-recipe)
Nutty Basil Pesto (see
-recipe
In a medium saucepan, bring the water to a boil over
medium-high heat. Add the rice, cover, and return to
the boil. Immediately reduce the heat to low and
simmer until the water is absorbed, 30 to 40 minutes.
Meanwhile, in a large skillet, heat the oil over
medium heat. Add the celery, onion, garlic and cook,
until softened, about 6 minutes. Transfer to a large
bowl.
Put the tofu, vegetable stock, oats and soy sauce in
a blender and blend until smooth. Add the parsley,
basil, balack pepper, and cayenne and pulse until
blended. Add to the onion mixture.
Add the cooked rice to the onion mixture, along with
the whole wheat bread crumbs and olives, and mix well.
Preheat the oven to 400 degrees. Lightly oil a baking
sheet.
Shape the rice mixture into 2-inch balls (about 1/2
cup) for a main dish or 1-inch balls (about 1/8 cup)
for an appetizer. Roll each ball in the Herbed Bread
Crumbs, patting to make the crumbs adhere, and put the
croquettes on the baking sheet. Bake until lightly
browned, 20 to 30 minutes.
Arrange the croquettes on a serving platter and serve
the Nutty Basil Pesto on the side.
