Italian Rice Croquettes

Italian Rice Croquettes I’d like to thank Aunt Angela and Uncle Bill for sharing their recipe, and I hope you can give it a try soon. It would be a great addition to any party menu.

Ingredients

Original recipe yields 40 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 50 mins

    COOK : 50 mins

    TOTAL : 1 hr 40 mins

    SERVING : 40

    YIELD : 40 croquettes

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

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  • 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.

Per Serving: 99 calories; protein 6.9g; carbohydrates 10.4g; fat 3.2g; cholesterol 60.1mg; sodium 139.8mg. Instead of using pressure cooker, you can simmer the giblets in a saucepan until tender.