RICE CROQUETTES
As a newlywed, I used to agonize over meal preparation. Now I enjoy trying new recipes, and some - like this tasty side dish - turn out to be very popular with my family. These croquettes are crisp and golden and add some fun to a simple dinner like roast chicken and salad. -Lucia Edwards, Cotati, California
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 16 croquettes.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a 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 an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.
Nutrition Facts : Calories 177 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 452mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
MUSHROOM CROQUETTES
Provided by Food Network Kitchen
Categories side-dish
Time 3h15m
Yield about 24 croquettes
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
- Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
- Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.
RISOTTO CROQUETTES: ARANCINI DI RISO
Provided by Food Network
Time 14h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
- Separate 1 egg and reserve the yolk.
- In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
- Whisk two eggs in a medium bowl.
- Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
- Roll, roll, roll your risotto into balls.
- One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
- Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
- When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
- The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
- Remove the risotto balls to paper towel-lined plates.
RICE, MUSHROOM AND CHEESE CROQUETTES
Make and share this Rice, Mushroom and Cheese Croquettes recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sauté onions and mushrooms in oil until onions are light golden and translucent.
- Combine all ingredients except rolling mixture.
- Chill rice mixture.
- Beat the eggs from the rolling mixture and roll croquettes in beaten egg and then breadcrumbs.
- Fry, turning so all sides brown.
HAM & CHEESE CROQUETAS
These tasty, deep-fried bites can be made ahead and frozen, perfect for no-fuss entertaining as part of a party buffet spread
Provided by Justine Pattison
Categories Buffet, Canapes, Snack, Starter
Time 1h45m
Yield Makes 24
Number Of Ingredients 19
Steps:
- To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
- Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
- Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
- Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
- Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.
Nutrition Facts : Calories 141 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
RICE WITH MUSHROOMS
Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. "I used to prepare this dish when we were first married," Anita notes. "Now that the kids are grown and we're retired, I'm using it again."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 183 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 973mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
MUSHROOM CROQUETTES
This is an excellent dairy lunch or side dish, with an Italian flavor. Use the best fresh mushrooms you can find.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Trim mushroom stems.
- In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic.
- Pulse just until coarsely chopped.
- In a large skillet, heat 1 tablespoon of the oil until hot.
- Add mushroom mixture.
- Cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
- Remove from heat.
- Spoon into a large bowl.
- Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
- Form into ten 3-inch long croquettes.
- Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper.
- Coat croquettes with bread crumbs.
- Slice remaining 1/2 pound mushrooms; set aside for later use.
- In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot.
- Cook croquettes on both sides until browned, about 5 minutes.
- Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot.
- Add sliced mushrooms; cook and stir until tender, about 5 minutes.
- Stir in spaghetti sauce; cook until hot, about 2 minutes.
- Serve over croquettes.
- Sprinkle with Parmesan cheese, if desired.
CHEESY RICE, MUSHROOMS AND PEAS
Make and share this Cheesy Rice, Mushrooms and Peas recipe from Food.com.
Provided by Miss Diggy
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in 1 1/2 quart casserole dish and bake at 350 for 20 minutes.
RICE CROQUETTES
Make and share this Rice Croquettes recipe from Food.com.
Provided by Debster
Categories Rice
Time 2m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl combine the rice, flour, and butter.
- Stir in the eggs, cheese, Cayenne, and salt.
- Shape into balls and roll in bread crumbs.
- Fry in hot oil until golden brown-about 2 minutes.
- Serve immediately.
Nutrition Facts : Calories 248, Fat 8.8, SaturatedFat 4.7, Cholesterol 123.3, Sodium 114.2, Carbohydrate 32.2, Fiber 0.7, Sugar 0.3, Protein 8.8
More about "rice mushroom and cheese croquettes food"
MUSHROOM CROQUETTES - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
RICE & CHEESE CROQUETTES — A QUITE UNUSUAL FINGER …
From scrumdiddlyumptious.com
MUSHROOM RICE | RECIPETIN EATS
From recipetineats.com
MUSHROOM AND GOAT CHEESE CROQUETTES - LE PETIT EATS
From lepetiteats.com
ALL RECIPES IN ZELDA TEARS OF THE KINGDOM | EUROGAMER.NET
From eurogamer.net
RICE, MUSHROOM AND CHEESE CROQUETTES - LUNCHLEE
From lunchlee.com
MUSHROOM CHEESE CROQUETTES RECIPE CARD - SANJEEV KAPOOR
From sanjeevkapoor.com
ZUCCHINI MUSHROOM CROQUETTES - OVEN BAKED - BELLY RUMBLES
From bellyrumbles.com
RICE CROQUETTES | TESCO REAL FOOD
From realfood.tesco.com
MUSHROOM RICE CASSEROLE - CHEESY PARMESAN - DISHES DELISH
From dishesdelish.com
MUSHROOM RISOTTO CROQUETTES | WWW.NATUREANDMORE.COM
From natureandmore.com
RICE, MUSHROOM AND CHEESE CROQUETTES - CHEFMURPH.COM
From chefmurph.com
LEEK-AND-MUSHROOM CROQUETTES RECIPE - JERRY TRAUNFELD - FOOD …
From foodandwine.com
RICE, MUSHROOM AND CHEESE CROQUETTES – CHEF MURPH'S …
From chefmurph.wordpress.com
RICE, MUSHROOM AND CHEESE CROQUETTES - CHAMPSDIET.COM
From champsdiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love