2 cups brown rice
4 cups of water
2 large zucchini (chopped into bite size pieces)
1/3 lb. fresh arugula (rinsed and drained)
2 cups oyster mushrooms (chopped)
2 cloves of garlic (chopped)
3 tbs. olive oil
sea salt and black pepper
1. In large pot, put 2 cups of brown rice with 4 cups of water. Cook on high heat. When it begins to boil, cook on a low heat until all water is absorbed.
2. In a large skillet put olive oil and garlic. Brown for a minute and add zucchini and mushrooms. Stir. Add sea salt and black pepper. (about 1/2 tsp. of each)
3. When zucchini is tender, add arugula. Stir together. When arugula is tender (about 3 minutes), pour vegetables into cooked brown rice pot. Mix all together.
4. Add a little more sea slat to taste.
*Optional: Squeeze a little fresh lemon on top before serving.