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If you would like a smooth tomato sauce, whizz the sauce in a blender before you pour it into the pan with the rice balls.
Heat 15ml of the olive oil in a pan over a medium heat. Add the onions and sauté for five to seven minutes, or until soft. Add the contents of the box of Knorr Mild Breyani Rice Mate and the water. Stir well and simmer until the rice has cooked and the liquid has reduced (refer to the instructions on the packet).
When the rice is ready, stir in the quinoa, flour and breadcrumbs. Allow the mixture to cool slightly, then roll it into even-sized balls, each about the size of a golf ball. Chill the balls in the fridge for 30 minutes.
In a pot, combine the chopped tomatoes, tomato paste, garlic, Robertsons Sweet Basil and Robertsons Black Pepper. Simmer the sauce for 10 minutes, stirring occasionally.
Heat the remaining 30 ml olive oil in a pan over a medium-high heat. Add the rice and quinoa balls and fry them all over until golden. Pour in the tomato sauce, put a lid on, turn down the heat and simmer for five minutes.
Serve hot with spaghetti and a garnish of fresh basil leaves.