Wild Rice and Chestnut Croquettes
Makes 8
Don't let the long ingredient list fool you, most of it you just measure out and throw in the food processor! Crispy on the outside, with an herbed wild rice mixture on the inside and some chestnuts for sweetness - these savory croquettes are absolutely perfect for fall. Navy beans make them tender yet they are firm enough to eat with a fork and knife. I used brown rice flour to keep them gluten free but any flour should work. Serve these plain or with gravy of choice.
- 1/2 tsp dried Parsley
- 3/4 tsp Sea salt, or more to taste
- 6 cups Water
- Zest of one Lemon
- 1 cup uncooked Wild rice, rinsed
- 3 Garlic cloves, pressed
- 2 tbsp Grated Red onion
- 4 tbsp Brown Rice flour (or any)
- 1 tsp Thyme
- 1/4 tsp Black pepper
- 1 cup cooked White beans
- 2 tsp Apple Cider Vinegar
- 1/4 cup Water
- 2 Bay leaves
- 1/4 tsp Mustard powder
- 3 tsp dried Sage
- 1/2 cup cooked Chestnuts
- 1/2 tsp smoked Paprika
- In a medium stockpot, bring the water and bay leaves to a boil. Add wild rice, lower the heat to medium, cover the pot halfway and simmer for 40 minutes, or until rice is tender. Drain in a fine mesh strainer and set aside.
- Combine remaining ingredients in a food processor, along with half of the cooked rice. Process until relatively smooth, then transfer to a large bowl and add the remaining cooked rice; Mix well.
- Preheat a moderate amount of oil in a medium skillet over medium heat. Divide rice mixture into 8 equal balls. With your hands, form each ball into an oval.
- Once the oil is nice and hot, drop the croquettes on the pan and flatten them to about 1/2 inch thickness with a spatula. Cook about 3 at a time, until dark golden brown, about 2 minutes on each side, adding more oil when needed. If the pan starts to smoke or the croquettes are cooking too fast, lower the heat to medium-low and proceed with the recipe. Drain cooked croquettes well on a paper towel lined paper bag.