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.