17 December 2012,02:34 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • To make the sauce, melt the margarine in a saucepan. Add the onion and fry for 5 minutes or until soft.
  • Add the tomatoes, basil, thyme, salt and pepper and cook for a further 3 minutes.
  • Stir in the stock. Bring to the boil, then simmer, covered, for 15 minutes.
  • Meanwhile, cook the rice in boiling salted water for 30 minutes or until tender. Drain well and allow to cool.
  • Mix the rice with the egg and flour. Take a large spoonful of the rice mixture, roll into a ball and insert a cube of cheese. Completely enclose the cube of cheese.
  • Continue making the nee balls until all the rice mixture and cheese have been used.
  • Add the rice balls to the sauce and simmer for a further 10 minutes.
  • To serve, turn the rice balls and the sauce into a warmed serving dish and sprinkle with the parsley.


  • 500 grams brown rice, well washed 
  • 2 eggs, lightly beaten 
  • 2 tablespoon whole meal flour 
  • 200 grams Mozzarella cheese, cubed
  • 2 tablespoon finely chopped parsley, to garnish


  • 50 grams margarine 
  • 2 large onion, peeled and finely chopped 
  • 1 kilogram tomatoes, skinned, deseeded and chopped 
  • 2 teaspoon dried basil 
  • 1 teaspoon dried thyme
  • Salt
  • Freshly ground black pepper 
  • 500 ml light stock

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