Triple Mushroom & Rice Fajitas

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Triple Mushroom & Rice Fajitas

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 111

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup regular brown

1/4 cup water

2 tablespoons lime juice

1 tablespoon olive oil or cooking oil

2 large garlic clove -- minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano -- crushed

1/4 teaspoon salt

3 ounces fresh portobello mushrooms

stemmed and thinly sliced

3 ounces fresh chanterelle or oyster mushrooms -- thinly sliced

3 ounces fresh shiitake mushrooms

stemmed and 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 flour tortillas -- 7- to 8-inches each

1/4 cup slivered almonds -- toasted

Green onion tops -- (optional)

Fresh cilantro -- (optional)

 

This earthy three-mushroom filling and all the traditional fajita toppers

make a satisfying meatless meal. Substitute button mushrooms if you can't

find all three varieties of mushrooms in your supermarket

 

Cook brown rice according to package directions, except omit any salt.

 

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.

 

Wrap tortillas in foil. Heat in a 350F oven for 10 minutes to soften.

 

For filling, in a large nonstick skillet cook undrained mushroom mixture

over medium-high heat for 6 to 8 minutes or until peppers are tender and

all but about 2 tablespoons of the liquid has evaporated, stirring

occasionally. Stir in brown rice and almonds; heat through.

 

To serve, spoon mushroom-rice mixture onto tortillas; roll up. If desired,

tie a green onion to around each tortilla and garnish with cilantro. If

desired, serve with Bibb lettuce, lime wedges, and cherry tomatoes.

 

Makes 4 main-dish servings.

 

Start to finish: 1 hour

 

Per serving: 331 Calories; 9 G Total fat; 2 G Saturated fat; 0 MG

Cholesterol; 380 MG Sodium; 55 G Carbohydrate; 4 G Fiber; 9 G

Protein. Exchanges: 3 starch, 2 vegetable, 1 fat.

 

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