- 4
- 60 mins
Ingredients
- 1/2 cup regular brown rice
- 1/4 cup water
- 2 tablespoons lime juice
- 1 tablespoon olive oil or cooking oil
- 2 large cloves garlic, minced
- 1/2 teaspoon ground cumin see
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon salt see savings
- 6 ounces fresh portobello mushrooms, stemmed and thinly sliced
- 3 oiunces sliced mushrooms, thinly sliced
- 1 medium green and/or red sweet pepper, cut into thin strips
- 4 green onions, cut into 1-1/2-inch pieces
- 8 7- to 8-inch flour tortillas see savings
- 1/4 cup slivered almonds, toasted see savings
- Green onion tops (optional) see savings
- Fresh cilantro (optional) see savings
- Bibb lettuce (optional) see savings
- Lime wedges (optional) see savings
- Cherry tomatoes (optional) see savings
Preparation
Step 1
1. Cook brown rice according to package directions, except omit any salt. 2. Meanwhile, for marinade, in a large plastic bag set in a deep bowl combine the water, lime juice, olive oil or cooking oil, garlic, cumin, oregano, and salt. Add mushrooms, pepper strips, and green onions. Seal the bag; turn bag to coat vegetables. Marinate at room temperature for 15 to 30 minutes. 3. Wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes to soften. 4. For filling, in a large nonstick skillet cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until sweet pepper is tender and all but about 2 tablespoons of the liquid has evaporated, stirring occasionally. Stir in brown rice and almonds; heat through. 5. To serve, spoon mushroom-rice mixture onto tortillas; roll up. If desired, tie a green onion top around each tortilla and garnish with cilantro. If desired, serve with Bibb lettuce, lime wedges, and cherry tomatoes. Makes 4 servings.
340 calories