• 3 tablespoons olive oil, divided
  • 1 pound mushrooms, sliced
  • 1 cup zucchini, chopped
  • 2 cups fresh corn kernels, cut from the cob
  • 2 cups cooked brown rice
  • 1 tablespoon fresh lemon juice
  • 2 bell peppers of varying colors, diced
  • 1/2 cup fresh thyme leaves or 1 tablespoon dried
  • Salt and pepper to taste
  • 2 beefsteak tomatoes, sliced
  • 1/2 cup arugula


Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes, or until mushrooms become red-brown on one side. Flip and cook about 5 minutes more, until other side is same color; set aside.

Saute zucchini for about 5 minutes, 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 minutes to warm ingredients. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.

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

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 9732

nutrition information per serving

150 calories; 6g total fat; 0mg cholesterol; 15mg sodium; 21g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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