and; set aside.
Bring rice and water to a boil
Soften onion in the heated butter.
Add rice.
Saute until glazed.
Stir in parsley and broth.
Bring to a boil.
Reduce heat.
Cover and simmer 20 minutes.
Stir in egg, cheese, basil and black pepper.
Mixture should be very moist.
Shape into 12 to 16 croquettes, depending on size desired.
Roll in bread crumbs. Fry in 1/4 to 1/2-inch olive oil until golden and crisp.
Drain. Garnish with parsley when serving.
Soften onion in the heated butter. Add rice. Saute until glazed. Stir in parsley and broth. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Stir in eggs, cheese, basil and black pepper. Mixture will be very moist.
Shape into 12 - 16 croquettes, depending on desired size, and roll in bread crumbs. Fry in 1/4 - 1/2 cup olive oil until golden and crisp. Drain. Garnish with parsley.
NOTE: I use a deep fryer and canola oil. Personal preference.
Boil rice; set aside.
Brown cut-up sausage, onion, garlic, mushrooms and saffron in skillet.
Then add rice, all at one time. Add broth, a cup at a time, until it has been absorbed by the rice. Keep sprinkling on cheese until you use the whole can.
Then put in baking dish and bake at 350\u00b0 for 15 minutes.
eat until softened.
Add rice and stir to coat with
nion until golden.
Add rice; saute over medium heat, stirring
Cook rice.
Mix together celery soup, ground wham, rice, onion, green pepper and mustard.
Chill in refrigerator.
Shape into croquettes using about 1/4 cup per croquette.
Dip in beaten egg, then in bread crumbs.
Let stand a few minutes.
Fry 2 or 3 at a time in deep fat at 365\u00b0 for 3 to 5 minutes or until brown. Drain on paper towels.
Prepare frozen peas according to package directions.
Pour over croquettes and serve.
Serves 8 to 10.
ool some.
Put the rice in a bowl.
Beat
Grate cheese and mix well into cooked rice.
Shape into croquettes.
Roll in
beaten
egg
and then in cracker crumbs. Fry in shallow cooking fat until brown as you like.
boil; stir in the rice, cover and reduce the heat
n another saucepan and add rice stirring to coat all the
Cook rice according to recipe on the box.
While rice is cooking, brown and drain sausage.
Drain tomatoes.
In a bowl, mix together cooked rice, sausage, olives, green peppers, tomatoes and half of the Cheddar and Mozzarella cheeses.
Transfer to a baking dish and sprinkle with the remaining cheese.
Bake for 1/2 hour at 350\u00b0.
Wash the rice and drain well. Place in
ausage.
Prepare Knorr(R) Rice Sides(TM) - Herb & Butter in
auce from heat. Stir in rice until evenly mixed. Add Parmesan
ITALIAN SAUSAGE SAUCE:
Remove casings
stirring constantly, until softened. Add rice and cook for 1 min
Cook rice in rapidly boiling salted water until tender, about 20 minutes.
Drain thoroughly and add butter while rice is still hot.
Cool slightly; add shrimp and two eggs.
Season to taste and roll into balls or cylinders.
Dip in cracker crumbs, then into beaten egg, and again into crumbs.
Heat oil or fat to 375F and fry until brown.
Heat broth in small saucepan over medium heat, to simmering. Keep hot over low heat.
Heat butter in heavy 1 1/2-quart saucepan over medium heat.
When foam subsides, add onion.
Saute until onion is soft.
Stir in rice, cook and stir 2 minutes.
Stir half the broth, the wine, salt and pepper into rice; reduce heat to medium-low.
Cook uncovered, stirring frequently, until liquid is absorbed, 5 to 8 minutes.
Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice and spinach in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese. Serve with additional cheese.