Description
Wild rice, Asian veggies and shiitake mushrooms come together in a flaky phyllo roll in this tasty, meat-free entrée.
Ingredients
- 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1/2 cup wild rice
- 1/2 cup water
- 1/2 cup cream of mushroom soup, such as Campbell’s Healthy Request®
- 3 cups frozen Asian vegetable medley
- 4 fresh shiitake mushrooms, sliced
- 1/2 cup soy ginger marinade, such as Good Housekeeping brand
- Cooking spray
- Sesame seeds, for garnish
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
In a small saucepan, combine wild rice, water and cream of mushroom soup and prepare according to the instructions on the wild rice package.
In a mixing bowl, combine vegetables, shiitake mushrooms, 1/2 cup of cooked wild rice mixture and soy ginger marinade until thoroughly mixed. Set aside.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place 1 sheet of phyllo on work surface, and lightly coat the entire phyllo sheet with cooking spray. Layer and repeat with 3 more sheets of Phyllo, but do not spray the top layer of phyllo.
With layered sheets lengthwise, place 1/4 of vegetable mixture in the center of the phyllo about 1 1/2” from the bottom. Fold short ends over the mixture. Begin rolling from the long edge over the vegetable mixture. Make sure the roll is tight and continue rolling tightly to the end of the phyllo.
Spray a baking tray and place the phyllo roll seam side down on the baking tray. Lightly spray the roll and sprinkle with sesame seeds. Repeat to make three more rolls. Reroll unused sheets and wrap in plastic for later use. Bake 20-25 minutes or until golden brown and crisp. Remove from oven and allow to rest for 5 minutes. Serve.
Nutrition
Serving size: 1 roll (276g), Amount per serving: Calories 350, Calories from Fat – 60, Total Fat – 7g, Saturated fat – 0.5g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 590 mg, Total Carbohydrate – 53g, Dietary Fiber – 6g, Sugars – 7g, Protein – 13g, Vitamin A – 4%, Vitamin C – 10%, Calcium – 6%, Iron – 15%
