So the first time I saw this recipe, I knew I wanted to try it. This recipe is modified from the original one found in “Betty Crocker’s- easy everyday vegetarian”.
Spaghetti and spicy rice balls
1 pkg (16oz) whole wheat spaghetti
1 1/2 cups cooked brown rice
1/2 cup quick-cooking oats
1 bunch spring onion, roughly chopped
1/4 cup unseasoned bread crumbs
1/4 cup milk
1 tbsp fresh parsley
1 tbsp dried oregano (fresh would be great)
1/2 tsp red chilli powder
1 egg, beaten
1/2 cup wheat germ
salt and pepper to taste
store bought tomato pasta sauce (I used the entire bottle!)
1. Cook, drain spaghetti
2. In a medium bowl, mix rice, oats, bread crumbs, spring onion, milk, herbs, chilli powder and egg. Add salt and pepper to taste (When I cooked the rice, I added salt and pepper). Shape the mixture; coat the rice balls with wheat germ
3. In a medium skillet, heat oil over medium heat. Cook rice balls in it, until light golden brown.
4. Heat pasta sauce until hot. Serve the sauce and rice balls over spaghetti, and who would not want some parmesan on it!!
There were so many things in this recipe that were new to me- wheat germ (did not realize how sticky this stuff was guys), using oats for something other than breakfast! My roommates and I just loved it- as RR would say Yummo