Italian Brown Rice Croquettes

These Italian Brown Rice Croquettes are a delightful plant-based twist on a classic comfort food. Combining nutty brown rice with creamy blended tofu, fresh parsley, and basil, these croquettes offer a satisfying texture that is crispy on the outside and tender within. The addition of black olives and celery adds a briny depth and fresh crunch, while herbed breadcrumbs provide the perfect golden crust. Ideal as a hearty appetizer or a light main course, they bake beautifully in the oven for a healthier alternative to deep-fried versions.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Appetisers

Difficulty: Advanced

Servings: 12

Calories: 118.2

Dietary: Vegan, Vegetarian

Description

These Italian Brown Rice Croquettes are a delightful plant-based twist on a classic comfort food. Combining nutty brown rice with creamy blended tofu, fresh parsley, and basil, these croquettes offer a satisfying texture that is crispy on the outside and tender within. The addition of black olives and celery adds a briny depth and fresh crunch, while herbed breadcrumbs provide the perfect golden crust. Ideal as a hearty appetizer or a light main course, they bake beautifully in the oven for a healthier alternative to deep-fried versions.

Directions

1
In a medium saucepan, bring the water to a boil over medium-high heat.
2
Add the brown rice, cover the pot, and return to a boil.
3
Immediately reduce the heat to low and simmer until the water is absorbed, about 30 to 40 minutes.
4
Meanwhile, in a large skillet, heat the olive oil over medium heat.
5
Add the chopped celery and garlic, and cook until softened, about 6 minutes.
6
Transfer the vegetable mixture to a large mixing bowl and let cool slightly.
7
Place the crumbled tofu, vegetable stock, rolled oats, and soy sauce in a blender.
8
Blend until the mixture is completely smooth.
9
Add the chopped parsley, basil, black pepper, and cayenne pepper to the blender and pulse until just combined.
10
Pour the blended tofu mixture into the bowl with the cooked vegetables.
11
Add the cooked brown rice, whole wheat bread crumbs, and chopped black olives to the bowl.
12
Mix all ingredients thoroughly until well combined.
13
Preheat the oven to 400°F (204°C).
14
Lightly oil a baking sheet.
15
Shape the rice mixture into balls, approximately 2 inches in diameter for a main dish or 1 inch for an appetizer.
16
Roll each ball in the herbed bread crumbs, patting gently to help the crumbs adhere.
17
Place the coated croquettes on the prepared baking sheet.
18
Bake until lightly browned and firm, about 20 to 30 minutes.
19
Arrange the croquettes on a serving platter and serve warm with Nutty Basil Pesto on the side.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 118.2kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 18.6mg1%
Total Carbohydrate 18.3g7%
Dietary Fiber 1.0g4%
Sugars 0.7g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/italian-brown-rice-croquettes/