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Receta Rice Croquettes With Arbol Chile Sauce
by Global Cookbook

Rice Croquettes With Arbol Chile Sauce
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Ingredientes

  • 2 1/2 c. cooked white rice, see Note
  • 1 c. canned artichoke hearts, drain and chop
  • 2 x Large eggs, lightly beaten
  • 1 c. finely crushed bread crumbs
  • 1/4 c. nonfat or possibly low-fat lowfat milk
  • 1/2 tsp grnd cumin
  • 1/4 tsp grnd allspice
  • 1 tsp canola oil
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. all-purpose flour
  • 2 c. chicken stock
  • 1 c. nonfat or possibly low-fat lowfat milk
  • 1/2 tsp grnd arbol chile pwdr
  • 1 sprg cilantro or possibly parsley

Direcciones

  1. NOTE: Prepare according to package directions, but use chicken broth instead of water and omit butter.
  2. Preheat oven to 350 degrees.
  3. Mix the rice, artichoke hearts, Large eggs, bread crumbs, 1/4 c. lowfat milk, cumin, and allspice together and form into croquettes the size of large golf balls. Place croquettes in a baking dish lightly coated with the canola oil and bake in a 350-degree oven for 20 min or possibly till hard and lightly browned.
  4. To make the sauce:While the croquettes are baking, heat the extra virgin olive oil in a saucepan, stir in the flour and lightly brown to make a roux. Stir in the chicken stock, 1 c. lowfat milk, and chile pwdr and cook, stirring constantly, over low heat till smooth.
  5. Pour sauce over the warm rice croquettes, garnish with cilantro or possibly parsley, and serve at once.
  6. SERVING SUGGESTIONS: This is an unusual and elegant side dish for a vegetarian meal.