Mushroom and Rice Croquettes with Tomato Sauce (*SF)

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Mushroom and Rice Croquettes

 

 

100 g (3 1/2 oz) vegan margarine

1 onion, finely chopped

2 cloves garlic, finely chopped

1 cup medium grain calrose -OR- arborio rice

2 1/2 cups chicken-style -OR- vegetable broth

3/4 tsp salt

200 g (7 oz) firm mushrooms, chopped

2 tsp fresh thyme -OR- marjoram leaves

salt and freshly ground pepper, to taste

nutmeg, to taste

1/2 cup finely chopped parsley

50 g (2 oz) vegan parmesan

3/4 cup fine, dry GF breadcrumbs

olive -OR- peanut oil for frying

 

To Serve :

 

" Tomato Sauce " (see below)

 

 

1. Add half the margarine to a heavy based saucepan over medum heat.

Add onion and garlic, cook for 10 minutes, stirring occasionally.

 

2. Add rice. Cook until pale golden, stirring constantly, about 5

minutes.

 

3. Carefully add broth and salt and bring to boil. Reduce heat to

very low. Cover and cook undistrubed until rice is tender and all

stock is absorbed, about 30 minutes. Remove lid for last 5 minutes

to allow excess liquid to evaporate. Rice should be sticky but not

wet.

 

4. While rice is cooking, saute mushrooms over high heat in

remaining margarine untl golden. Add thyme and seasonings. Set aside.

 

5. When rice is ready, remove from heat. Stir in mushrooms, parsley

and parmesan. Cool completely.

 

(Can be done a day ahead and refrigerated over night.)

 

6. Form rice into small rissoles, coat with crumbs, and chill for 30

minutes.

 

7. Heat oil in frypan over medium heat and cook croquettes until

brown on both sides, about 3 minutes per side. Drain on paper towels

(kitchen paper).

 

Serve hot or cold with " Tomato Sauce " .

 

 

Makes around 20 croquettes.

 

 

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Tomato Sauce

 

 

1 1/2 tbsp (6 tsp) olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

2 tbsp (8 tsp) tomato paste

two 400 g (14 oz) can tomatoes, with liquid

1 tsp sugar, optional

salt and freshly ground black pepper, to taste

1 tbsp (4 tsp) finely chopped basil -OR- oregano -OR- parsley

 

 

1. Heat oil in a pan over medium heat. Add onion and garlic and

saute until golden.

 

2. Add tomato paste and cook for 2 minutes.

 

3. Mix in all remaining ingredients, except herbs, crushing tomatoes

with spoon.

 

4. Cook over medium heat, stirring regularly, until sauce becomes

thick, about 15 - 20 minutes.

 

5. Remove from heat and add herbs.