Italian Rice Croquettes

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
  • 2large 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
  • Directions

  • Step 1

    Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.

    Advertisement

  • Step 2

    Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand; set aside.

  • Step 3

    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.

  • Step 4

    Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Cook's Note:

    Instead of using pressure cooker, you can simmer the giblets in a saucepan until tender.

    Source: Read Full Article