CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats |
|
Appetizers, Grains, Lamb |
16 |
Servings |
INGREDIENTS
1 |
T |
Extra virgin olive oil, may |
|
|
be doubled |
1 |
|
Onion, finely chopped |
3 |
oz |
Oyster mushrooms, chopped |
|
|
or shiitake or button |
|
|
mushrooms |
1/2 |
lb |
Lean ground lamb |
1/2 |
t |
Fresh thyme leaves, from |
|
|
about 3-sprigs |
|
|
Salt and pepper, to taste |
3 |
c |
Quinoa, cooked steamed |
1/3 |
c |
Roasted red peppers, bell |
|
|
minced |
1/4 |
c |
Flatleaf parsley, chopped |
|
|
fresh |
1/4 |
c |
Pine nuts, or less |
1 |
T |
Fresh ginger root, minced |
16 |
|
Sheets phyllo dough, thawed |
|
|
Diet margarine, spray* |
INSTRUCTIONS
instead of 8-tbls unsalted butter, melted. Heat oil in a medium saute
pan over medium high heat. When hot, add the onion and saute for about
4 minutes, or until translucent. Add mushrooms and saute for about 5
minutes, or until the mushrooms give off their liquid. Add the lamb
and saute for 4 minutes, or until it begins to color. Season with
thyme, sea salt, and freshly ground pepper. Remove from the heat and
let cool. Combine the lamb mixture wlth the quinoa, red pepper,
parsley, nuts and ginger. Preheat oven to 375degF. Unroll the phyllo
sheets on a smooth dry surface. Cut the layered sheets in half to make
32 sheets 6-1/2 inches wide. Cover tightly with plastic wrap and then
cover with a damp towel to prevent phyllo from drying out. Remove 4
half sheets of phyllo, one at a time. Spray each with margarine and
layer the prepared sheets one on top of another. Spread 1/2 cup of the
filling along 1 end of the top sheet about 1 inch from the end,
leaving 1/2 inch on each side free of any filling. From the end with
the filling, roll 1 or 2 turns to totally enclose the filling. Then
fold in the 2 long edges of the phyllo and roll to the end of sheet.
Spray the outside. Place on an ungreased baking sheet. Repeat with the
remaining phyllo sheets and filling. Bake for 15 to 20 minutes, or
until golden brown. Remove from the oven and serve hot. Nutrition
analysis from MasterCook: EACH 220 cals, 6.4 g fat (25.8%) Other books
by author of "Quinoa: the supergrain" Recipe by: Splendid Grain by
Rebecca Wood (1997) Posted to Digest eat-lf.v097.n020 by Vickie
<pvreg@gte.net> on Jan 19, 1998
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