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Farmers Market Mushroom Salad
 Courtesy of Mushroom Council
 
Servings: 6
Prep Time: 10 Min. Cook Time: 10 Min. What you need:
* 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 What to do:
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 Nutritional information:
Calories: 150; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 21g; Fiber: 3g; Protein: 4g; Sodium: 15mg;
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