Ingredients
- 2 c. ,water
- 1 c. Rice, brown, long-grain
- 1 Tbsp. Extra virgin olive oil
- 2 x Celery ribs, with leaves, finely minced
- 2 x Garlic cloves, chopped
- 1/2 lb Tofu, hard, crumbled
- 1 c. Vegetable stock
- 1/4 c. Oats, rolled
- 3 Tbsp. Soy sauce
- 1 c. Parsley, fresh, finely minced
- 1/2 c. Basil, fresh, finely minced
- 1/4 tsp Pepper pn Cayenne pepper
- 1 c. Bread crumbs, whole wheat
- 1 c. Olives, black, finely minced
- 1 c. Bread crumbs, herbed (see recipe) Nutty Basil Pesto (see recipe
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Italian Brown Rice Croquettes
Servings: 6
Directions
- In a medium saucepan, bring the water to a boil over medium-high heat. Add in the rice, cover, and return to the boil. Immediately reduce the heat to low and simmer till the water is absorbed, 30 to 40 min.
- Meanwhile, in a large skillet, heat the oil over medium heat. Add in the celery, onion, garlic and cook, till softened, about 6 min. Transfer to a large bowl.
- Put the tofu, vegetable stock, oats and soy sauce in a blender and blend till smooth. Add in the parsley, basil, balack pepper, and cayenne and pulse till blended. Add in to the onion mix.
- Add in the cooked rice to the onion mix, 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 mix into 2-inch balls (about 1/2 c.) for a main dish or possibly 1-inch balls (about 1/8 c.) 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 till lightly browned, 20 to 30 min.
- Arrange the croquettes on a serving platter and serve the Nutty Basil Pesto on the side.
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