Chicken and Rice Phyllo Wraps
| Cooking spray | ||
| 1 lb | ground chicken or turkey | 500 g |
| 1 cup | chopped fresh mushrooms | 250 mL |
| 1 | medium onion, chopped | 1 |
| 3 cups | cooked medium or short grain U.S. rice (cooked without salt or fat) | 750 mL |
| 1 cup | light-fat ricotta cheese | 250 mL |
| 1 | pkg (10 oz/284 g) fresh spinach, stems trimmed | 1 |
| 1/4 cup | sliced black olives | 60 mL |
| 1/4 cup | pine nuts, toasted* | 60 mL |
| 2 | cloves garlic, minced | 2 |
| 1 tsp | each: grated lemon rind and dried oregano | 5 mL |
| 12 | phyllo pastry sheets | 12 |
Coat large skillet with cooking spray; place over medium-high heat until hot. Add chicken, mushrooms and onions: cook for 2 to 4 minutes until chicken is no longer pink and vegetables are tender. Reduce heat to medium. Add rice, ricotta cheese, spinach, olives, nuts, garlic, lemon rind and oregano; cook stirring for 3 to 4 minutes until well blended and heated through. Working with 1 phyllo sheet at a time, spray 1 sheet with cooking spray; fold sheet in half lengthwise. Place 3/4 to 1 cup (175 mL to 250 mL) rice mixture on one end of phyllo strip. Fold left bottom corner over mixture, forming a triangle. Continue folding back and forth into triangle at end of strip. Repeat with remaining phyllo sheets and rice mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. lightly spray tops of each triangle with cooking spray. Bake in 400°F (200°C) oven for 15 to 20 minutes or until golden brown. Serve immediately.
* To toast nuts, place on baking sheet. Bake at 350°F (180°C) for 5 to 7 minutes or until lightly browned. Or, toast in dry skillet, stirring constantly until lightly browned.
Makes 12 large phyllo wraps.
Source www.riceinfo.com
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