Rice, Bean, & Pistachio Croquettes

Rice, Bean, & Pistachio Croquettes

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  • 1/3 cup pistachios or Brazil nuts
  • 2 tsp. nutritional yeast
  • ½ organic onion
  • 4 cloves garlic
  • ½ cup low-sodium vegetable broth
  • 1 cup brown rice (long grain or short grain)
  • 1 ¼1 ½ cups filtered water (depending on rice used; see below)
  • 1 sprig fresh cilantro, minced
  • 1 Tbsp. non-GMO miso paste
  • ½ tsp. turmeric
  • 1 cup cooked beans (red, pinto, kidney, black, or white), rinsed and dried
  • 1 tsp. tamari or shoyu
  • freshly-ground black pepper to taste


  1. In a food processor chop the pistachios or Brazil nuts.  Pour into a small container.  Add the nutritional yeast, mix, and set aside.
  2. In the food processor chop the onion and garlic. Transfer to a shallow pot* with the broth.  Sauté until golden brown. 
  3. Add the rice, water, cilantro, miso, and turmeric and bring to a boil. (For long-grain brown rice, use 1 ¼ cups water to 1 cup rice. For short-grain brown rice, use 1 ½ cups of water).  Cover and reduce to a slow, steady simmer for 30 minutes. Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.
  4. Pour the rice mixture into a large bowl and add the cooked beans. Add the tamari and pepper and smash all the ingredients into an even mix.   Scoop the mixture a tablespoon at a time and form into 1” spheres. 
  5. Pour the pistachio mix over a parchment sheet, tray, or plate and roll each sphere in the nut mixture until it is covered.  Serve immediately.


*A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.