Italian Rice Croquettes Recipe

Combine chicken giblets 1 cup water and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.

Drain giblets and let cool about 10 minutes. Chop giblets in a food processor or by hand; set aside.

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 20 to 25 minutes.

Spread cooked rice onto a baking sheet to cool about 5 minutes. Transfer rice to a large bowl.

Mix in giblets grated Parmesan cheese marinara sauce 1/4 cup bread crumbs eggs parsley salt and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.

Remove rice and giblet mixture from refrigerator and form 2-inch football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.

Heat oil in a large skillet over medium-high heat; cook breaded croquettes until browned on all sides about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.