Try this Brown Rice, Almond and Vegetable Croquettes recipe, or contribute your own.

Still searching for what to cook ?

Name: Brown Rice, Almond and Vegetable Croquettes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3/4 c Grated sweet potatoes or; 1/4 c Roasted and slivered almonds; 1/2 c Minced celery; 1 ts Salt; 3/4 c Minced green onions; 1/3 c Chopped fresh parsley; 1 Egg beaten; 1 tb Vegetable oil; 1 tb Reduced-sodium soy sauce; 3 1/2 c Defatted stock; 3/4 c Grated parsnips; 1 1/2 c Short grain brown rice; 1/2 c Toasted bread crumbs

Find the most delicious recipes here

INGREDIENTS

3/4 c Grated sweet potatoes or
1/4 c Roasted and slivered almonds
1/2 c Minced celery
1 ts Salt
3/4 c Minced green onions
1/3 c Chopped fresh parsley
1 Egg ; beaten
1 tb Vegetable oil
1 tb Reduced-sodium soy sauce
3 1/2 c Defatted stock
3/4 c Grated parsnips
1 1/2 c Short grain brown rice
1/2 c Toasted bread crumbs

INSTRUCTIONS

In medium saucepan over medium-high heat, bring rice, stock and salt to boiling. Cover and reduce heat to low. Cook 40 to 45 minutes, or until all water has been absorbed. Let cool. In a 10-inch nonstick skillet over medium-high heat, combine oil, celery, parsnips and sweet potatoes or carrots. Cook and stir 3 to 5 minutes, or until soft but not brown. Add 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 hot, add croquettes. Cook 3 to 5 minutes or until golden brown; turn and cook 3 to 5 minutes more. Makes about 16 croquettes. Adapted from "The Cafe Brenda Cookbook" by Bronda Langton and Margaret Stuart. Star Tribune 1/7/98 Recipe by: Healthful cooking, Mary Carroll, Star-Trib 1/7/98 Posted to MC-Recipe Digest by Kathleen on Mar 21, 1998

NOTES

Alert editor

Brown Rice, Almond and Vegetable Croquettes

3/4 c Grated sweet potatoes or
1/4 c Roasted and slivered almonds
1/2 c Minced celery
1 ts Salt
3/4 c Minced green onions
1/3 c Chopped fresh parsley
1 Egg beaten
1 tb Vegetable oil
1 tb Reduced-sodium soy sauce
3 1/2 c Defatted stock
3/4 c Grated parsnips
1 1/2 c Short grain brown rice
1/2 c Toasted bread crumbs

In medium saucepan over medium-high heat, bring rice, stock and salt to  boiling. Cover and reduce heat to low. Cook 40 to 45 minutes, or until all  water has been absorbed. Let cool. In a 10-inch nonstick skillet over  medium-high heat, combine oil, celery, parsnips and sweet potatoes or  carrots. Cook and stir 3 to 5 minutes, or until soft but not brown. Add  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 hot, add croquettes. Cook 3 to 5 minutes or until golden  brown; turn and cook 3 to 5 minutes more. Makes about 16 croquettes.    Adapted from "The Cafe Brenda Cookbook" by Bronda Langton and Margaret  Stuart. Star Tribune 1/7/98    Recipe by: Healthful cooking, Mary Carroll, Star-Trib 1/7/98    Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Mar 21,  1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (598g)
Recipe Makes: 1 Servings

Calories: 1720
Calories from Fat: 255 (15%)

Amt Per Serving		% DV

	Total Fat 28.3g	38 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 8.5g
Cholesterol 211.5mg		65 %
Sodium 2928.7mg		101 %
Potassium 1518.8mg		40 %
Total Carbohydrate 316.1g		93 %
	Dietary Fiber 20.1g	80 %
	Sugars, other 296g
Protein 49.6g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1720

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!