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Your brain is your greatest resource—use it by design to help you achieve health, happiness, and success!

—Arlene R. Taylor PhD

Rice croquettes are very versatile and can be easily tweaked for variety by adding different seasonings; ½ tsp Indian curry, for example. They freeze easily and can be reheated in the oven for 10 minutes or rewarmed in gravy. Refer to Taylor’s Multipurpose Gravy.

Ingredients

  • ½ cup basmati brown rice (cook in 1½ cups water and ½ tsp salt until soft and water is absorbed)
  • 1 cup raw nuts, chopped fine
  • 1 cup sourdough bread crumbs
  • 1 Tbsp mock-chicken seasoning
  • 1 medium onion
  • 2 Tbsp parsley flakes
  • 2 Tbsp chia seeds
  • 1 tsp sage
  • ½ tsp Himalayan salt
  • ½ tsp pepper
  • 1 cup non-dairy milk (almond milk, almond-coconut milk)

Preparation

Place cooked rice, nuts, bread crumbs, salt, sage, parsley flakes, mock-chicken seasoning, and pepper in a large bowl and mix.

Place all remaining ingredients (nuts, onion, non-dairy milk, and chia seeds) in a blender and whiz until smooth.

Add to ingredients in large bowl and mix well.

Spray mini-muffin tins with olive oil and fill each to the top. (I find this faster and easier than shaping croquettes by hand.)

Bake uncovered in oven preheated to 350 degrees F for about 45 minutes until brown and feeling somewhat firm to the touch.

Remove from oven and allow to cool for a couple minutes, then remove from mini-muffin tins (You have muffin-shaped croquettes without having had to shape them by hand.)

Makes about 12-18 croquettes (2-3 per serving) depending on how full you fill the mini-muffin tins.

Serving

Serve plain or with tomato sauce (free of high-fructose corn syrup) or with gravy or with cranberry sauce. The sky is the limit.

 

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