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Farmers Market Mushroom Salad

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

Heat 2 Tbsp. olive oil in large non-stick 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. Sauté 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. Serves 6–8.

 

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