Spaghetti and Spicy Rice Balls

1 package (16 oz) uncooked spaghetti

2 c. cooked white (or brown) rice

1/2 c. quick cooking oats

1 medium onion, chopped (1/2 c.)

1/4 c. unseasoned dry bread crumbs

1/4 c. milk

1 t. dried basil or 1 T. fresh chopped

1/2 t. dried oregano, or 2 t. fresh chopped

1/4 t. ground red pepper (cayenne)

1 egg beaten, or even better 1/4 c. egg substitute

1/2 c. wheat germ

1 T. olive oil

2 c. pasta sauce

Parmesan cheese if desired

1. Cook and drain spaghetti

2. While pasta is cooking, in a 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 a skillet, heat oil over medium heat. Add rice balls, cook about 10 minutes turning occasionally until golden brown.

4. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti; sprinkle with parm cheese