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 t Basil
1/4 t Pepper
6 Sheets frozen phyllo pastry,
-thawed Butter-flavor vegetable -cooking spray 1 tb Dry bread crumbs
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 5-7 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.