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Farmers Market Mushroom Salad

Farmers Market Mushroom Salad

Courtesy of Mushroom Council 6 Servings • 10 Min. Prep Time • 10 Min. Cook Time
Ingredients
3 Tbsp. olive oil, divided
1 lb. mushrooms, sliced
1 c. zucchini, chopped
2 c. fresh corn kernels, cut from the cob
2 c. cooked brown rice
1 Tbsp. fresh lemon juice
2 bell peppers of varying colors, diced
1/2 c. fresh thyme leaves or 1 Tbsp. dried
2 beefsteak tomatoes, sliced
1/2 c. arugula

Directions:

1. Heat two Tbsp. olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five mins. or until mushrooms become red-brown on one side. Flip and cook about five mins. more, until other side is same color; set aside.

2. Sauté zucchini for about five mins. adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional 3 to 5 mins. to warm ingredients. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.

3. Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms. May be served warm or cold.

* Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Nutrition:

Calories: 150; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 21g; Fiber: 3g; Protein: 4g; Sodium: 15mg;
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