Italian Rice Croquettes recipe
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Ingredients
- 2 pounds chicken giblets 1 cup water ½ teaspoon salt 4 cups salted water 2 cups long grain white rice, uncooked 2 cups grated Parmesan cheese ½ cup marinara sauce ¼ cup dry bread crumbs 2 large eggs 2 tablespoons chopped fresh parsley salt and freshly ground black pepper to taste 1 cup dry bread crumbs for coating vegetable oil for frying
Nutrition Info
- 99 caloriescarbohydrate: 10.4 gcholesterol: 60.1 mgfat: 3.2 gfiber: 0.4 gprotein: 6.9 gsaturatedFat: 1.1 gservingSize: -sodium: 139.8 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Italian Rice Croquettes
Directions
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Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker, cook for about 20 minutes.
Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand, set aside.
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.
Mix in giblets, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, parsley, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.
Remove rice and giblet mixture from refrigerator and form 2-inch, football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.
Heat oil in a large skillet over medium-high heat, cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.