(Yield: 4 servings)

1 1/2	tablespoons	butter or margarine
1/2	cup	chopped onion
1	cup	uncooked rice
2	tablespoons	chopped parsley
2 1/2	cups	chicken broth
1		egg
1/2	cup	grated Parmesan cheese
1	teaspoon	basil
1/4	teaspoon	pepper
3/4	cup	bread crumbs
1/4	cup	olive oil

• In a large skillet, melt butter; add onion and sauté until soft. Add rice; sauté until glazed. Stir in parsley and broth; bring to a boil. Cover and simmer for 20 minutes.
• Stir egg, cheese, basil, and pepper into rice mixture. Shape into 12 croquettes. Roll in bread crumbs.
• In a large skillet, heat olive oil. Add croquettes and fry until golden brown and crisp. Drain.