1/2 c. chopped onion
1 1/2 tbsp. sweet butter
1 c. med. grain rice (or Italian rice)
2 tbsp. chopped parsley
2 1/2 c. chicken broth
1 egg
1/2 c. Parmesan cheese
1 tsp. dried basil leaves
1/4 tsp. black pepper
1/2-3/4 c. dry bread crumbs
1/4-1/3 c. olive oil
Parsley for garnish

Soften onion in the heated butter. Add rice. Saute until glazed. Stir in parsley and broth. Bring to boil. Reduce heat, cover and simmer 20 minutes.

Stir in egg, cheese, basil and pepper. Mixture should be moist. Shape into 12 to 16 croquettes. Roll in bread crumbs. Fry in 1/4" to 1/2" olive oil until golden crisp. Drain and serve. You can garnish with parsley.