Italian Brown Rice Croquettes

Categories: Vegetarian | Vegan | Main dish | Appetizers

Serves: 6 Servings

Ingredients:

2 c ;water
1 c Rice, brown, long-grain
1 tb Olive oil
2 Celery ribs; with leaves,
-finely chopped
2 Garlic cloves; minced
1/2 lb Tofu, firm; crumbled
1 c Vegetable stock
1/4 c Oats, rolled
3 tb Soy sauce
1 c Parsley, fresh; finely
-chopped
1/2 c Basil, fresh; finely chopped
1/4 ts Pepper
pn Cayenne pepper
1 c Bread crumbs, whole wheat
1 c Olives, black; finely
-chopped
1 c Bread crumbs, herbed (see
-recipe)
Nutty Basil Pesto (see
-recipe

Instructions:
In a medium saucepan, bring the water to a boil over medium-high heat. Add
the rice, cover, and return to the boil. Immediately reduce the heat to low
and simmer until the water is absorbed, 30 to 40 minutes.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the
celery, onion, garlic and cook, until softened, about 6 minutes. Transfer
to a large bowl.

Put the tofu, vegetable stock, oats and soy sauce in a blender and blend
until smooth. Add the parsley, basil, balack pepper, and cayenne and pulse
until blended. Add to the onion mixture.

Add the cooked rice to the onion mixture, along with the whole wheat bread
crumbs and olives, and mix well.

Preheat the oven to 400 degrees. Lightly oil a baking sheet.

Shape the rice mixture into 2-inch balls (about 1/2 cup) for a main dish
or 1-inch balls (about 1/8 cup) for an appetizer. Roll each ball in the
Herbed Bread Crumbs, patting to make the crumbs adhere, and put the
croquettes on the baking sheet. Bake until lightly browned, 20 to 30
minutes.

Arrange the croquettes on a serving platter and serve the Nutty Basil
Pesto on the side.

May All Be Fed by John Robbins/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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