Rice Croquettes

These are simple to make. They are from an issue of Taste of Home. It goes well with a simple dinner like roasted chicken and a tossed salad.

• Ready In: 58 mins
• Serves: 16

Ingredients

• 1⁄2 cup  chopped onion
• 2  tablespoons butter or 2  tablespoons margarine
• 1  cup  uncooked long grain rice
• 2 1⁄4 cups chicken broth
• 2  tablespoons  chopped fresh parsley
• 1  egg, lightly beaten
• 1⁄2 cup  grated parmesan cheese
• 1  teaspoon dried basil
• 1⁄4 teaspoon pepper
• 1⁄2 cup  dried breadcrumbs
•  cooking oil (for frying)

Directions

1. In large saucepan, sauté onion and butter until tender. Add rice; sauté 3 minutes more.
2. Stir in broth and parsley; bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from heat and let cool for 30 minutes. Stir in egg, cheese, basil, and pepper.
3. Moisten hands with water and shape 1/4 of a cupful into logs. Roll in crumbs.
4. In an electric skillet, heat ¼-inch of oil to 365°F Fry the croquettes a few at a time for 3 to 4 minutes, or until crisp and golden, turning often. Drain on paper towels.