Warm Mushroom and Brown Rice Arugula Salad
2 - Lunch, 4 - FarmOne - Salads, 5 - FarmOne - Mushrooms, Salad
Ingredients
Salad:
wild arugula
microgreens
sliced radishes
purple cabbage
8o z mushrooms, sliced
1.5 cup brown rice cooked
1 bunch basil
1 T nutritional yeast
Dressing:
1 T low-sodium tamari
About 1.5 T lemon juice
.5 T raw coconut nectar
Sprinkle of cayenne
Directions
Toss in the wild arugula, microgreens, sliced radishes, purple cabbage.
Toss greens with lemon juice and nutritional yeast & mix.
Cook the mushrooms without oil to start (finish with some butter). Add some low-sodium tamari, a smidge of raw coconut nectar to add a touch of sweetness to my Asian-flared creation, some cayenne pepper, and fresh lemon juice.
Toss with the brown rice, and stirred for a few minutes, then added the basil last and stirred that for a few minutes.
After the mushrooms are cooked, I toss with the salad and served it right away.
Nutrition
wild arugula, microgreens (enzyme bounty), sliced radishes (high in vitamin C and silicon!), purple cabbage (high in vitamins A, C and E, as well as fiber and antioxidants) and baby bell peppers (yep, more vitamin C! Bring it on ).