Forest Nomad Burritos                                                     
Number of servings: 8                                             Preparation time:45 min
 
INGREDIENTS
1/4 C wild rice                                                         3 Tbsp olive oil
1 C brown rice                                                         8 oz mushrooms, sliced
2 3/4 C water                                                           1 1/4 C finely chopped onion
3 C chopped, packed Kale                                       2 cups cooked black beans
      2 tsp garlic powder                                            3/4 C yellow bell pepper
      2 tsp salt                                                          1 tsp salt (unless using canned beans)
      Vegetable stock to cover                                   1/2 tsp cayenne
        (or 1 Tbs Bronners Mineral Bullion)                   1/2 tsp black pepper
2 med potatos, chopped                                         1/2 tsp allspice
6 cloves garlic                                                         1 1/2 tsp cumin
                                                                              1 tsp garlic powder
1/2 C grated cheddar cheese                                   1 pinch dried sage
8 burrito-size (large) tortillas                                     1/2 tsp oregano
 
INSTRUCTIONS
 
Preparing the Ingredients
1. In a medium saucepan, add wild rice to 2 3/4 C water. boil 10 minutes
2. Add brown rice to wild rice and water, and continue to boil for 25 minutes. Fluff with a fork when done, cover, and set aside.
3. In a medium sized saucepan, combine the Kale, bullion and water or stock, 2 tsp salt, Braggs, and garlic powder. Bring to a boil and stir uncovered for five minutes. With tongs or slotted spoon, remove kale from hot water and place in a strainer in the sink. 
4. Add chopped potatos to Kale water, and bring to a boil again. boil    minutes, or until soft. Drain, (saving liquid for vegetable stock) Set potatos aside.
5. In toaster oven, roast the cloves of garlic in their skins for 5 minutes, or until they pop out of their skins when squeezed
6. In a large skillet or Wok, Heat oil. Add onions and saute over medium heat for 5 minutes
7. Add mushrooms and saute until tender
8. Add bell pepper, potatos, Kale, beans, and remaining spices
9. stir fry until most of the liquid evapotates, turning up heat as necessary to speed the process.
 
Assembling the Burrito
Lay out the tortillas, sprinkle down the middle with cheese, layer with 1/4 C rice, 1/4 cup bean mixture, one clove chopped roasted garlic, sprinkle with more cheese and wrap.
 
Leftovers
For each burrito: Saute a serving of rice, a serving of bean mixture, and a clove of chopped roasted garlic together until hot.   Layer with the cheese in a tortilla serve.