italian rice croquettes

Ingredients

• Servings: 40
• 2 pounds chicken giblets
• 1 cup water
• 1/2 teaspoon salt
• 4 cups salted water
• 2 cups long grain white rice, uncooked
• 2 cups grated parmesan cheese
• 1/2 cup marinara sauce
• 1/4 cup dry bread crumbs
• 2 large 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

Recipe

Preparation Time: 50 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


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