Tuscan rice stuffed pita bread

Somewhat concerned about the flatulence associated with beans, I decided to avoid them for dinner on the opening night of our small play. Inspired but the "shrapnel rice" recipe from the "Prevent & Reverse Heart disease cookbook" (& the contents of my fridge & pantry) this is what I came up with:

Brown rice cooked ( I cooked 1 cup of rice & used approx half for this recipe)
1/2 onion slowly caramelised in a hot pain with minimal water.
Soak 1 Tbs porcini mushrooms in boiling water and add to the onions cook 1-2 more minutes, add soaking water if more moisture needed  Add Tuscan seasoning to taste.
Grate 1 carrot & 1 courgette. (Used about half)
Handful of chopped black olives
Handful of capers
1-2 tbs chopped sundried tomatoes
1-2 tbs chopped walnuts
1 tsp chopped jalapeños
Stir all of the above into the cooked rice

I used some to stuff a toasted soy & linseed pita bread. Yum. Then I had some in a wholemeal tortilla which I first spread with hummus and topped with mixed greens. Also yum.