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1
Make tomato sauce: Pass tomatoes through a food mill into large bowl.
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2
(Alternatively, place tomatoes in large bowl; mash with a potato masher.)
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3
In Dutch oven or large pot, heat oil over medium-low heat.
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4
Add garlic and cook, stirring, until softened but not browned, 2 to 3 minutes.
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5
Add oregano and red pepper flakes and cook, stirring, 30 seconds.
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6
Stir in crushed tomatoes and sugar and bring to a simmer.
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7
Reduce heat to low, partially cover and simmer, stirring occasionally, 45 minutes to 1 hour.
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8
Meanwhile, in large saucepan, bring broth to a simmer over high heat.
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9
Add rice, reduce heat to medium and simmer, uncovered, stirring occasionally, until rice is tender and mixture is creamy, 18 to 20 minutes.
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10
Stir almost constantly during last 5 minutes of cooking.
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11
Transfer to large bowl.
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12
In food processor, pulse mushrooms in batches until finely chopped.
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13
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat.
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14
Add onion and cook, stirring often, until softened, 2 to 3 minutes.
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15
Add mushrooms and cook, stirring, until tender and most of liquid has evaporated, 3 to 5 minutes.
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16
Add to bowl with rice; let cool.
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17
Preheat oven to 400F.
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18
Spray baking sheet with cooking spray.
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19
Add egg, bread crumbs, cheese, parsley, salt and pepper to cooled rice mixture and mix well.
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20
Form mixture into about 24 oval-shaped nuggets, each about 2 by 1 1/2 inches.
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21
In clean large nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat; tilt to coat bottom.
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22
Add half the nuggets and cook until browned on one side, about 2 minutes.
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23
Turn nuggets over onto prepared baking sheet.
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24
Repeat with remaining nuggets.
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25
Bake until nuggets are browned and firm, 15 to 20 minutes.
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26
Put 3 nuggets on each plate, spoon sauce on top and serve hot.
