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Ingredients
- 1 1/2 c. Short grain brown rice
- 3 1/2 c. Defatted stock
- 1 tsp Salt
- 1 Tbsp. Oil
- 1/2 c. Chopped celery
- 3/4 c. Grated parsnips
- 3/4 c. Grated sweet potatoes or possibly carrots
- 3/4 c. Chopped green onions
- 1/4 c. Roasted and slivered almonds
- 1/2 c. Toasted bread crumbs
- 1/3 c. Minced fresh parsley
- 1 Tbsp. Reduced-sodium soy sauce
- 1 x Egg, beaten
Directions
- In medium saucepan over medium-high heat, bring rice, stock and salt to boiling. Cover and reduce heat to low. Cook 40 to 45 min, or possibly till all water has been absorbed. Let cold. In a 10-inch nonstick skillet over medium-high heat, combine oil, celery, parsnips and sweet potatoes or possibly carrots. Cook and stir 3 to 5 min, or possibly till soft but not brown. Add in green onions; cook 1 minute. Remove from heat.
- In large bowl, combine sauted vegetables, almonds, bread crumbs, parsley, soy sauce, egg and rice. Mix well. Form into 3-inch patties. Wash and dry skillet. Coat with nonstick vegetable spray and set over medium-high heat.
- When skillet is warm, add in croquettes. Cook 3 to 5 min or possibly till golden; turn and cook 3 to 5 min more.
- Makes about 16 croquettes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 736g | |
| Calories 1703 | |
| Calories from Fat 248 | 15% |
| Total Fat 28.39g | 35% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.35g | |
| Cholesterol 186mg | 62% |
| Sodium 3793mg | 158% |
| Potassium 1485mg | 42% |
| Total Carbs 317.74g | 85% |
| Dietary Fiber 21.8g | 73% |
| Sugars 14.11g | 9% |
| Protein 39.88g | 64% |
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