Italian Brown Rice Croquettes

servings: 4-5

source: May All Be Fed

A delectable blend of vegetables and herbs in a creamy mixture of rice and tofu.

2 cups water

1 cup long-grain brown rice

1 tbsp. olive oil

2 celery stalks, with leaves, finely chopped

1 medium onion, diced

2 garlic cloves, minced

1/2 lb. firm tofu, crumbled

1 cup vegetable stock

1/4 cup rolled oats

3 tbsp. tamari

1 cup parsley, minced

1/2 cup fresh basil, chopped (2 tsp. dried basil)

1/4 tsp. black pepper

1 pinch cayenne pepper

1 cup whole wheat bread crumbs

1/2 cup black olives, finely chopped

1 cup herbed bread crumbs

Basil Pesto (about 1/3 of a recipe's worth)

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.
(Or preferably, prepare rice using soaking/fermentation technique described here: )

Meanwhile, in a large skillet, heat the oil over medium heat. Add the celery, onion, and 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, black pepper and cayenne and pulse until blended. Add 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 400f. 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 basil pesto on the side.