Triple Mushroom And Rice Fajitas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup uncooked regular brown rice
• 1/4 cup water
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 large garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 3 ounces portabella mushrooms, stemmed and thinly sliced
• 3 ounces fresh chanterelle mushrooms or 3 ounces oyster mushrooms, thinly sliced
• 3 ounces fresh shiitake mushrooms, stemmed and thinly sliced
• 1 medium green peppers or 1 medium red pepper, cut into thin strips
• 4 green onions, cut into 1 1/2 inch pieces
• 8 flour tortillas, 8 inch

Recipe

• 1 cook rice according to package directions, except omit the salt.
• 2 in a large ziplock bag, combine the water, lime juice, oil, garlic, cumin, oregano, and salt.
• 3 add mushrooms, pepper strips, and green onions.
• 4 seal the bag and turn to coat ingredients evenly.
• 5 marinate at room temperature for 15 to 30 minutes.
• 6 stack tortillas and wrap in foil. heat in a 350º oven for 10 minutes to soften.
• 7 in a large skillet, cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until peppers are tender and all but about 2 tbsps of the liquid has evaporated, stirring occasionally.
• 8 stir in cooked rice and heat through.
• 9 to serve, spoon mushroom-rice mixture onto warmed tortillas and roll up.