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1 6.25-oz package long-grain and wild rice mix
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
1/4 cup orange juice
1 12-oz can Spam luncheon meat, cut in thin strips
2 cups chopped mushrooms
1/4 cup sliced green onions
1 tablespoon dijon-style mustard
1/2 teaspoon basil
1/4 teaspoon pepper
6 sheets frozen phyllo pastry, thawed
butter-flavor vegetable cooking spray
1 tablespoon dry bread crumbs
soy sauce
Servings: 6
1. Heat oven to 375F. Prepare rice according to package directions.

2. 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.

3. In large skillet, saute SPAM, mushrooms, and green onion until tender. Add SPAM mixture, rice, mustard, basil, and pepper to vegetable mixture; stir well.

4. 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.

5. 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.

6. Bake 20 minutes or until golden. Serve with soy sauce.
 
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