1 (6.25-ounce) 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-ounce) can SPAM® Lite 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 flavored nonstick cooking spray
1 tablespoon dry bread crumbs
HOUSE OF TSANG® Soy sauce
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 to 7 minutes or until crisp-tender. Drain well. Place in medium bowl. In large skillet, sauté 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-inch 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-inch deep) diagonal slits across top of pastry using a sharp knife. Bake 20 minutes or until golden. Serve with soy sauce.
Serves 6.