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 Rice & Artichoke Phyllo Triangles
Makes 40 appetizers
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Image © Publications International, Ltd.
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Rice & Artichoke Phyllo Triangles
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Ingredients
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1
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box UNCLE BEN'S® Butter & Herb Fast Cook Recipe Long Grain & Wild Rice
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1
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jar (6-1/2 ounces) marinated quartered artichokes, drained and finely chopped
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2
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tablespoons grated Parmesan cheese
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1
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tablespoon minced onion or 1 green onion with top, finely chopped
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1/3
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cup plain yogurt or sour cream
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10
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sheets frozen phyllo dough, thawed
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1. Prepare rice according to package directions. Cool completely.
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2. Preheat oven to 375°F. In medium bowl, combine rice, artichokes, Parmesan cheese and onion; mix well. Stir in yogurt until well blended.
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3. Place one sheet of phyllo dough on a damp kitchen towel. (Keep remaining dough covered.) Lightly spray dough with nonstick cooking spray. Fold dough in half by bringing short sides of dough together; spray lightly with additional cooking spray.
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4. Cut dough into four equal strips, each about 3-1/4 inches wide. For each appetizer, spoon about 1 tablespoon rice mixture onto dough about 1 inch from end of each strip. Fold 1 corner over filling to make triangle. Continue folding as you would fold a flag to form a triangle that encloses filling. Repeat with remaining dough and filling.
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5. Place triangles on greased baking sheets. Spray triangles with nonstick cooking spray. Bake 12 to 15 minutes or until golden brown.
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Cook's Tips
To simplify preparation, the rice mixture can be prepared a day ahead, covered and refrigerated until ready to use. Use a pizza cutter to cut phyllo dough into strips.
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©MASTERFOODS USA
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Nutrients per Serving
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(1 triangle)
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Calories
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34
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Calories from Fat
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26 %
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Total Fat
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1 g
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Saturated Fat
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<1 g
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Cholesterol
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1 mg
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Carbohydrate
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5 g
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Fiber
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<1 g
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Protein
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1 g
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Sodium
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129 mg
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Dietary exchanges
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1 Vegetable
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Printed
from diabeticcooking.com
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