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 ts Basil
1/4 ts Pepper
6    Sheets frozen phyllo pastry,
-thawed
Butter-flavor vegetable
-cooking spray
1 tb Dry bread crumbs
Soy sauce

Heat oven to 375F. 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.