---------- Recipe via Meal-Master (tm) v8.05 
       Title: Italian Brown Rice Croquettes 
  Categories: Veggies, Main dish, Appetizers 
       Yield: 6 Servings 
       2 c  ;water 
       1 c  Rice, brown, long-grain 
       1 tb Olive oil 
       2    Celery ribs; with leaves, 
            -finely chopped 
       2    Garlic cloves; minced 
     1/2 lb Tofu, firm; crumbled 
       1 c  Vegetable stock 
     1/4 c  Oats, rolled 
       3 tb Soy sauce 
       1 c  Parsley, fresh; finely 
     1/2 c  Basil, fresh; finely chopped 
     1/4 ts Pepper 
         pn Cayenne pepper 
       1 c  Bread crumbs, whole wheat 
       1 c  Olives, black; finely 
       1 c  Bread crumbs, herbed (see 
            Nutty Basil Pesto (see 
    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. 
    Meanwhile, in a large skillet, heat the oil over 
   medium heat. Add the celery, onion, garlic and cook, 
   until softened, about 6 minutes. Transfer to a large 
    Put the tofu, vegetable stock, oats and soy sauce in 
   a blender and blend until smooth. Add the parsley, 
   basil, balack pepper, and cayenne and pulse until 
   blended. Add to 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 400 degrees. Lightly oil a baking 
    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 Nutty Basil Pesto on the side. 
    May All Be Fed by John Robbins/MM by DEEANNE