- 1 pkg (8oz) uncooked spaghetti
- 1 C cooked white rice
- 1/4 C quick cooking oats
- 1/2 medium onion, chopped (1/4 C)
- 2 Tbsp unseasoned dry bread crumbs
- 2 Tbsp milk
- 1/2 tsp dried basil leaves
- 1/4 tsp dried oregano leaves
- dash cayenne pepper
- 1 egg yolk, beaten
- 1/4 C wheat germ
- 1/2 Tbsp vegetable oil
- 1 C tomato pasta sauce
- finely shredded parmesan cheese, if desired
2. 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.
3. In 10-inch skillet, heat oil over medium heat. Add rice balls; cook about 10 minutes, turning occasionally, until light golden brown.
4. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti; sprinkle with parmesan cheese if desired.
Yield: 3 servings
Robyn's notes: this dish was ok, but not exciting for either of us. For me, it just wasn't worth the trouble that it took to make. When a recipe calls for "unseasoned dry bread crumbs", I often end up using "Italian bread crumbs" because I always have them in the house, and it rarely makes even the slightest difference.
** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes