Spaghetti and Spicy Rice Balls
5 servings
Equipment
- medium bowl
Ingredients
- 2 cups cooked regular long-grain white or brown rice*
- 1 ⁄2 cup quick-cooking oats
- 1 medium onion chopped (1⁄2 cup)
- 1 ⁄4 cup plain bread crumbs
- 1 ⁄4 cup milk
- 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
- 2 teaspoons chopped fresh or 1⁄2 teaspoon dried oregano leaves
- 1 ⁄4 teaspoon ground red pepper cayenne
- 1 egg beaten
- 1 ⁄2 cup wheat germ
- 1 tablespoon vegetable oil
- 1 package 16 oz spaghetti
- 2 cups tomato pasta sauce any variety, heated
- Finely shredded Parmesan cheese if desired
Instructions
- In medium bowl, mix cooked rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg.
- Shape mixture into 10 balls; roll in wheat germ to coat.
- In 10-inch skillet, heat oil over medium heat.
- Add rice balls; cook about 10 minutes, turning occasionally, until light golden brown.
- Meanwhile, cook and drain spaghetti as directed on package.
- Serve rice balls and pasta sauce over spaghetti.
- Sprinkle with cheese.
- *Do not use instant rice.
Notes / Tips / Wine Advice:
The rice and oat “meatballs” get a light wheat germ coating, giving them a golden brown color and a bit of nutty-flavored crunch. Wheat germ is oily, so it can turn rancid quickly; store it in the fridge or freezer.
Nutritional Information
Calories: 670 kcal