Brown Rice, Almond, and Vegetable Croquettes with Roasted Onion-Miso Sauce

This is a great way to use leftover rice, but there is a trick to getting it to stick together. Leftover rice is often dry, and we have found that it helps to steam it. If it is still not sticky enough, grind some of it up (as suggested in the croquette introduction).
Try replacing the almonds with a variety of chopped nuts: They all work well and each adds its distinct flavor. Serve with squash and a mixed green and vegetable salad.

MAKES: 16

INGREDIENTS:

ROASTED ONION-MISO SAUCE

• 6 medium onions
• 1 bulb garlic
• 2 tablespoons white miso
• 1 tablespoon red miso
• 1/4 cup mirin
• 2 tablespoons barley malt
• salt to taste
• 1/2 to 1 cup water or Vegetable Stock

CROQUETTES

• 1 1/2 cups short grain brown rice
• 3 1/2 cups water
• 1 teaspoon salt
• 3/4 cup roasted, slivered almonds
• 1 tablespoon vegetable oil
• 1/2 cup minced celery
• 3/4 cup grated parsnips
• 3/4 cup grated sweet potatoes or carrots
• 3/4 cup minced green onion
• 1/3 cup chopped fresh parsley
• 1 tablespoon tamari
• 1 egg, beaten
• vegetable oil for sauteing

INSTRUCTIONS:

1. Preheat oven to 425°.
2. Place whole onions and garlic on a baking sheet in the oven. Bake them for 45 minutes and remove garlic. Continue to bake the onions approximately 15 more minutes or until they soften. If you are using small onions, 45 minutes will probably be enough for them too. Remove the onion and garlic from the oven. Let garlic and onions cool down enough so you can peel them.
3. Put the peeled onions, garlic, miso, mirin, malt, and salt in a blender, and puree.
4. Add as much water or stock as necessary for a sauce consistency. Serve warm.
5. In a saucepan, bring rice, water, and salt to a boil. Cover pan, and turn down heat to a low simmer. Cook for approximately 45 minutes, until all the water has been absorbed. Set aside to cool slightly.
6. Roast almonds in oven for 15 minutes at 350°.
7. In a large skillet, heat vegetable oil. Add celery, parsnips, and sweet potatoes or carrots. Saute over medium heat for a few minutes. Add green onions, and saute for 1 more minute.
8. In a large bowl, mix together vegetables, parsley, tamari, egg, almonds, and rice.
9. Form into 3-inch patties.
10. Saute in vegetable oil in a large skillet until golden brown on both sides.