Spaghetti and Spicy Rice Balls

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Spaghetti and Spicy Rice Balls

 

1 package, 16 ounces uncooked spaghetti

2 cups cooked white rice

1/2 cup quick-cooking oats

1 medium onion, chopped

1/4 cup unseasoned dry 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

1 egg, beaten

1/2 cup wheat germ

1 tablespoon vegetable oil

2 cups tomato pasta sauce

finely shredded Parmesan cheese, if desired

 

Cook and drain spaghetti as directed on package.

Meanwhile, in medium bowl, mix 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.

Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti; sprinkle

with Parmesan cheese if desired.

Makes 6 servings.

 

 

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