---------- Recipe via Meal-Master (tm) v8.05

     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.

  May All Be Fed by John Robbins/MM by DEEANNE

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