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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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 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.
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