-
-
My review
Italian Rice Croquettes
Chef John
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 99 calsOriginal recipe yields 40 servings (40 croquettes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 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.
Footnotes
- Cook's Note:
- Instead of using pressure cooker, you can simmer the giblets in a saucepan until tender.
Nutrition Facts
Per Serving: 99 calories; 3.2 g fat; 10.4 g carbohydrates; 6.9 g protein; 60 mg cholesterol; 140 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7Most helpful
Most positive
Least positive
Newest
9/13/2014
I followed the recipe as directed with the exception of the meat. I used a mild Italian sausage in place of the giblets. I found the delicious and will make them again.
9/21/2014
I will be making these again! I had to make substitutions but this recipe is so versatile you could really just go through your pantry and throw something together. I used jasmine rice and morni...
5/30/2017
I did a couple of small tweaks and used corn flake crumbs instead of bread crumbs and used creamy vodka sauce in place of marinara. Still awesome.
12/29/2016
These were delicious! Making these croquettes is also the only way to get my picky boyfriend to eat rice.
9/18/2016
These were tasty. We are a mostly vegetarian family so, we skipped the giblets but added some flavored tvp crumbles and a small piece of fresh mozzarella to the center of the rice balls. A goo...