• In a small pot, combine rice, 3/4 tsp garlic powder (11/2 tsp for 4 servings), 3/4 cup water (11/2 cups for 4), and a pinch of salt. (You’ll use the rest of the garlic powder later.) Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce. • Quarter cucumber lengthwise; slice into 1/2-inch-thick pieces. Halve tomatoes. Zest and quarter lemon. Pick and finely chop fronds from dill. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve pitas.

• In a medium bowl, toss cucumber, tomatoes, a large drizzle of olive oil, and a squeeze of lemon juice to taste. Season generously with salt and pepper.

• In a small bowl, combine mayonnaise, half the dill, remaining garlic powder, a squeeze of lemon juice, and lemon zest to taste. Season with salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and Shawarma Spice Blend; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. (TIP: If pan seems dry, add another drizzle of oil.) Season with salt and pepper.

• Wrap pitas in damp paper towels; place on a microwave-safe plate. Microwave until warmed, 20 seconds. • Fluff rice with a fork; stir in remaining dill and a drizzle of olive oil. • Spread insides of pitas with sauce. Fill each pita with 1 TBSP rice; top with as many mushrooms and as much salad as you like. Serve with any remaining rice, mushrooms, and salad on the side.