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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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