Rice Balls In Tomato Sauce

225 g/8 or brown rice, well washed
1 egg, lightly beaten
1 tablespoon wholemeal flour
100 g/4 or Mozzarella cheese, cubed
1 tablespoon finely chopped parsley, to garnish
Sauce:
25 g/1 oz polyunsaturated margarine
1 large onion, peeled and finely chopped
500 g/11/4 lb tomatoes, skinned, deseeded and
chopped or 1 x 400 g/14 or can tomatoes,
drained and chopped
1 teaspoon dried basil
1/2 teaspoon dried thyme
salt
freshly ground black pepper
300 ml/1/2 pint light stock

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 IS 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 rice 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