Ingredients
| 1/2 cup | chopped onion | | 2 tbsp. | butter or | | margarine | | 1 cup | long grain rice | | 2-1/4 cup | chicken broth | | 2 tbsp. | fresh parsley, chopped | | 1 | egg, lightly beaten | | 1/2 cup | grated Parmesan cheese | | 1 tsp. | dried basil | | 1/4 tsp. | pepper | | 1/2 cup | dry bread crumbs | | Cooking oil | | Fresh parsley (optional) |
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Instructions
In large saucepan, sauté onion in butter until tender. Add rice; sauteé minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. Stir in egg,cheese, basil and pepper. Moisten hands with water and shape 1/4-inch into logs. Roll in crumbs. In an electric skillet, heat 1/4 cup oil to 365°F. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Garnish with parsely, if desired.
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