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

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

2. Stir in egg, cheese, basil and black pepper mixture. Should be very moist. Shape into 12 to 16 croquettes.

3. Fry in 1/4" to 1/2" olive oil until golden and crisp. Drain. Garnish with parsley when serving. Good served with roast chicken or roast pork.