Rice Croquettes- Caitlin Walker

1/2 cup chopped onion
2 tablespoons butter
1 cup uncooked long grain rice
2-1/4cups chicken broth
2 tablespoons parsley
1 egg
1/2 cup grated parmesan cheese
1 teaspoon dried basil
1/4 teaspoon pepper
1/2 cup dry bread crumbs
Vegetable oil

In a large saucepan, saute onion in butter until tender. Add rice; saute for 3 minutes. Stir in broth and parsely; bring to boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes.

Stir in egg,cheese, basil, and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. In a electric skillet, heat 1/4 in. of oil to 375. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Yeild: 16 croquetts.