Farmers Market Mushroom Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Wonderful combinations of mushrooms, vegetables and brown rice Ingredients:
3 tbs olive oil divided or as needed |
1 lb mushrooms sllced |
1 cup zucchini chopped |
2 cups fresh corn kernals cut off the cob |
2 cups cooked brown rice |
1 tbs fresh lemon juice |
2 bell peppers varying colors diced |
1/2 cup fresh thyme chopped or 1 tbs dried |
salt and pepper |
2 ripe tomatoes chopped |
1/2 cup arugala |
Directions:
1. In 2 T s of olive oil heat mushrooms in a single layer in pan without stirring until mushrooms become red brown on one side.
2. Turn mushrooms and repeat same for other side.
3. Remove mushrooms and saute zucchini 5 minutes using more olive oil if needed.
4. Turn off heat and add corn and rice and cook and stir to combine.
5. Then add lemon juice, thyme salt and pepper and combine.
6. Arrange tomatoes and arugala on a platter, add the cooked rice mixture and sprinkle with the mushrooms over top.
7. May be served warm or cold.
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