Wild Rice Croquettes

Ingredients

• 1 C wild rice
• 3 C chicken or vegetable broth
• 1 lb mushrooms , sliced
• 1 medium onion , ½ chopped fine, ½ grated
• butter or olive oil for sauté
• ½ t dried thyme
• 2 cloves garlic , minced
• salt and pepper
• 3 T butter or margarine
• 3 T flour
• 1 C milk
• 1 C cheese of your choice , grated
• ½ t dry mustard
• flour for dusting
• 1 egg , beaten
• seasoned bread crumbs

Instructions

1. Bring wild rice & broth to a boil. Lower temp to a simmer, cover & cook until tender (about 45 minutes). Watch to see if you need to add more liquid. Set aside & cool.
2. Sauté mush- rooms, 1/2 chopped onion, thyme, garlic, salt & pepper until onion is soft & mushrooms have given off their liquid. Set aside & cool.
3. Make a roux with the butter & flour, stirring continuously until nutty smelling and light brown. Bring milk to a boil & add to the roux, whisking vigorously to incorporate & thicken the milk. Add cheese, onion & mustard. Mix all three mixtures together & chill. Shape into 3” patties 1/2” thick.
4. Roll each croquette in flour, then in the beaten egg, then in the breadcrumbs. Let dry on a rack. Fry in a small amount of oil on med high heat until golden brown. Drain. You may keep them warm in the oven until it is time to serve.