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Italian Brown Rice Croquettes

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ITALIAN BROWN RICE CROQUETTES
 Categories: Vegetarian, Main dish, Appetizers
      Yield: 6 Servings
 
      2 c  ;water
      1 c  Rice, brown, long-grain
      1 tb Olive oil
      2    Celery ribs; with leaves,
           -finely chopped
      2    Garlic cloves; minced
    1/2 lb Tofu, firm; crumbled
      1 c  Vegetable stock
    1/4 c  Oats, rolled
      3 tb Soy sauce
      1 c  Parsley, fresh; finely
           -chopped
    1/2 c  Basil, fresh; finely chopped
    1/4 ts Pepper
        pn Cayenne pepper
      1 c  Bread crumbs, whole wheat
      1 c  Olives, black; finely
           -chopped
      1 c  Bread crumbs, herbed (see
           -recipe)
           Nutty Basil Pesto (see
           -recipe
 
   In a medium saucepan, bring the water to a boil over medium-high
  heat. Add the rice, cover, and return to the boil. Immediately reduce
  the heat to low and simmer until the water is absorbed, 30 to 40
  minutes.
  
   Meanwhile, in a large skillet, heat the oil over medium heat. Add the
  celery, onion, garlic and cook, until softened, about 6 minutes.
  Transfer to a large bowl.
  
   Put the tofu, vegetable stock, oats and soy sauce in a blender and
  blend until smooth. Add the parsley, basil, balack pepper, and
  cayenne and pulse until blended. Add to the onion mixture.
  
   Add the cooked rice to the onion mixture, along with the whole wheat
  bread crumbs and olives, and mix well.
  
   Preheat the oven to 400 degrees. Lightly oil a baking sheet.
  
   Shape the rice mixture into 2-inch balls (about 1/2 cup) for a main
  dish or 1-inch balls (about 1/8 cup) for an appetizer. Roll each ball
  in the Herbed Bread Crumbs, patting to make the crumbs adhere, and
  put the croquettes on the baking sheet. Bake until lightly browned,
  20 to 30 minutes.
  
   Arrange the croquettes on a serving platter and serve the Nutty Basil
  Pesto on the side.
  
   May All Be Fed by John Robbins/MM by DEEANNE
 
MMMMM

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