- 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
1. Cook and drain spaghetti as directed on package.
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