| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Long-grain and wild rice mix (6.25 oz) |
| 1/2 |
c |
Chopped carrot |
| 1/2 |
c |
Chopped red bell pepper |
| 1/4 |
c |
Orange juice |
| 1 |
cn |
SPAM Luncheon Meat, cut in thin strips (12 oz) |
| 2 |
c |
Chopped mushrooms |
| 1/4 |
c |
Sliced green onions |
| 1 |
tb |
Dijon-style mustard |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Pepper |
| 6 |
|
Sheets frozen phyllo pastry, thawed |
|
|
Butter-flavor vegetable cooking spray |
| 1 |
tb |
Dry bread crumbs |
|
|
Soy sauce |
INSTRUCTIONS
Heat oven to 375'F. Prepare rice according to package directions. In small
saucepan, combine carrots, red pepper, and orange juice. Bring to a boil.
Cover and cook 5-7 minutes or until crisp-tender. Drain well. Place in
medium bowl. In large skillet, saute SPAM, mushrooms, and green onion until
tender. Add SPAM mixture, rice, mustard, basil, and pepper to vegetable
mixture; stir well. Place 1 sheet phyllo pastry on a damp towel (keep
remaining phyllo covered). Lightly coat phyllo with cooking spray. Layer
remaining 5 sheets phyllo pastry on first sheet, lightly coating each sheet
with cooking spray. Spoon SPAM mixture lengthwise down center of phyllo
stack, leaving a 1/2" border. Roll phyllo jelly-roll style, starting with
long side containing SPAM mixture. Tuck ends under; place diagonally, seam
side down, on baking sheet coated with cooking spray. Lightly coat top of
pastry with cooking spray and sprinkle with bread crumbs. Make 12 (1/4"
deep) diagonal slits across top of pastry using a sharp knife. Bake 20
minutes or until golden. Serve with soy sauce.
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