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Spaghetti and Spicy Rice Balls

5 servings
Preparation 30 minutes
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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 & 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.

Nutrition values

Calories: 670 kcal
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Course; Pasta / Rice
Diets; Vegetarian