Gingered Lamb and Quinoa in Phyllo

Title:
Gingered Lamb and Quinoa in Phyllo

Yield:
16 Servings

Categories:
Appetizers,
Grains,
Lamb




Ingredients:





     1 tb Extra virgin olive oil; may


          -be doubled


     1 md Onion; finely chopped


     3 oz Oyster mushrooms; chopped


          -(or shiitake or button


          -mushrooms)


   1/2 lb Lean ground lamb


   1/2 ts Fresh thyme leaves; (from


          -about 3-sprigs)


          Salt and pepper; to taste


     3 c  Quinoa; cooked (steamed)


   1/3 c  Roasted red peppers; (bell)


          -minced


   1/4 c  Flatleaf parsley; chopped


          -fresh


   1/4 c  Pine nuts; or less


     1 tb Fresh ginger root; minced


    16    Sheets phyllo dough; thawed


          Diet margarine; spray*






 *instead of 8-tbls unsalted butter, melted.


 


 Heat oil in a medium saute pan over medium high heat. When hot, add the


 onion and saute for about 4 minutes, or until translucent. Add mushrooms


 and saute for about 5 minutes, or until the mushrooms give off their


 liquid. Add the lamb and saute for 4 minutes, or until it begins to color.


 Season with thyme, sea salt, and freshly ground pepper. Remove from the


 heat and let cool.


 


 Combine the lamb mixture wlth the quinoa, red pepper, parsley, nuts and


 ginger.


 


 Preheat oven to 375degF.


 


 Unroll the phyllo sheets on a smooth dry surface. Cut the layered sheets in


 half to make 32 sheets 6-1/2 inches wide. Cover tightly with plastic wrap


 and then cover with a damp towel to prevent phyllo from drying out.


 


 Remove 4 half sheets of phyllo, one at a time. Spray each with margarine


 and layer the prepared sheets one on top of another. Spread 1/2 cup of the


 filling along 1 end of the top sheet about 1 inch from the end, leaving 1/2


 inch on each side free of any filling. From the end with the filling, roll


 1 or 2 turns to totally enclose the filling. Then fold in the 2 long edges


 of the phyllo and roll to the end of sheet. Spray the outside. Place on an


 ungreased baking sheet. Repeat with the remaining phyllo sheets and


 filling. Bake for 15 to 20 minutes, or until golden brown. Remove from the


 oven and serve hot.


 


 Nutrition analysis from MasterCook: EACH 220 cals, 6.4 g fat (25.8%)


 


 Other books by author of "Quinoa: the supergrain"


 


 Recipe by: Splendid Grain by Rebecca Wood (1997)


 


 Posted to Digest eat-lf.v097.n020 by Vickie 
on Jan 19, 1998