Farmers Market Mushroom Salad
From midgelet 15 years ago
- 20 minutes to make
- Serves 6
Wonderful combinations of mushrooms, vegetables and brown rice
Ingredients
- 3 Tbs olive oil divided or as needed shopping list
- 1 lb mushrooms sllced shopping list
- 1 cup zucchini chopped shopping list
- 2 cups fresh corn kernals cut off the cob shopping list
- 2 cups cooked brown rice shopping list
- 1 Tbs fresh lemon juice shopping list
- 2 bell peppers varying colors diced shopping list
- 1/2 cup fresh thyme chopped or 1 Tbs dried shopping list
- salt and pepper shopping list
- 2 ripe tomatoes chopped shopping list
- 1/2 cup arugala shopping list
How to make it
- 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.
- Turn mushrooms and repeat same for other side.
- Remove mushrooms and saute zucchini 5 minutes using more olive oil if needed.
- Turn off heat and add corn and rice and cook and stir to combine.
- Then add lemon juice, thyme salt and pepper and combine.
- Arrange tomatoes and arugala on a platter, add the cooked rice mixture and sprinkle with the mushrooms over top.
- May be served warm or cold.
The Rating
Reviewed by 4 people-
Sounds GREAT!
chihuahua
in Sonoma County loved it
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YUM!!
danadooley
in Singapore loved it
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