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Farmers Market Mushroom Salad

Source: Mushroom Council
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  6 - 8 servings
RECIPE INGREDIENTS
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
Farmers Market Mushroom Salad Recipe at Cooking.com
DIRECTIONS
Heat two tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Flip and cook about five minutes more, until other side is same color; set aside.


Sauté zucchini for about five minutes adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional three to five 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.
Date Added: 01/12/2009
Nutrition Facts per Serving
Yield:   6 - 8 servings
Calories: 150
Sodium: 15mg
Fiber: 3g
Carbohydrates, Total: 21g
Protein: 4g
% Cal. from Fat: 36%
Fat. Total: 6g
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