50+ Friends Club Cookbook -- Pasta and Rice -- RICE-AND-VEGETABLE FRITTERS

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RICE-AND-VEGETABLE FRITTERS

From the Kitchen of: Pepper
Source: Recipe courtesy of the Southern Living Cooking School.

1	(13 3/4-ounce) can	chicken broth
1 1/2	cups	uncooked long-grain quick brown rice
3	cups	shredded carrot
3/4	cup	grated Parmesan cheese
3	large	eggs
1/4	cup	diced onion
3	tablespoons	minced fresh parsley or minced fresh basil
1/4	teaspoon	ground red pepper
		CRISCO Vegetable Oil

Bring chicken broth to a boil in a large saucepan.
Stir in rice; return to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes.
Stir in carrot and next 5 ingredients.
Pour oil to a depth of 1/4 inch into a large heavy skillet. Drop about 1/2 cup mixture into hot oil; fry 6 minutes or until golden, turning once.
Makes about 8 (4-inch) fritters.
Return vegetables to reserved vinaigrette, tossing gently. Serve warm or chilled.
Makes 6 servings.
Note: Any Crisco Oil product may be substituted.
Preparation time: 18 min. Cooking time: 12 min.