Triple Mushroom and Rice Fajitas

• 12 cup uncooked regular brown rice
• 14 cup water
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 large garlic cloves, minced
• 12 teaspoon cumin
• 12 teaspoon oregano
• 14 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

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.
7. Heat in a 350 degrees oven for 10 minutes to soften.
8. 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.
9. Stir in cooked rice and heat through.
10. To serve, spoon mushroom-rice mixture onto warmed tortillas and roll up.

regular brown rice, water, lime juice, olive oil, garlic, cumin, oregano, salt, portabella mushrooms, chanterelle mushrooms, shiitake mushrooms, green peppers, green onions, flour tortillas

Taken from www.food.com/recipe/triple-mushroom-and-rice-fajitas-290379 (may not work)