Wild rice, Asian veggies and shiitake mushrooms come together in a flaky Phyllo roll in this tasty, meat-free entrée.
- 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
- 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- Cooking spray
- Sesame seeds, for garnish
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.
Thaw one roll of Phyllo, following thawing instructions on package. Place 1 sheet of Phyllo on counter, keeping the remaining sheets covered with a damp towel or plastic wrap. Lightly coat the entire Phyllo sheet with cooking spray. Repeat with 3 more sheets of Phyllo, but do not spray the top layer of Phyllo.
Place layered sheets lengthwise on counter. 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 in preheated 375°F oven for 20-25 minutes or until golden brown and crisp. Remove from oven and allow to rest for 5 minutes. Serve.
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%