INGREDIENTS

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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