Yield: 4 Servings
¼ cup vegetable oil, divided
¼ white or yellow onion, small diced
1 cup white rice
2 cloves garlic, minced and divided
2 cups chicken broth
1 medium zucchini, cut into quarters lengthwise then sliced 1/2-inch (1 ¼ cm) thick
2 cups small white mushrooms or large ones cut in half
1 cup cherry tomatoes, halved
¼ cup cider vinegar
salt to taste
Place a large saucepan over medium heat. Add 1 tablespoon of oil followed by the onion and cook until tender. Add the rice and garlic then cook until the rice turns white. Pour in the broth and bring to a boil over high heat. Reduce to a simmer and cook, covered, for 15 minutes. Remove the lid from the rice, spread onto a baking sheet, and allow to cool for 20 minutes.
While the rice is cooling, place a large skillet over medium-high heat. Add 1 tablespoon of oil followed by the zucchini, mushrooms, and salt to taste. Cook until the vegetables are tender then remove from the heat, stir in the tomatoes, and allow to cool for 10 minutes.
In a large bowl, whisk together the vinegar and 2 tablespoons of oil. Add the rice and vegetable mixture then gently toss to coat. Season with salt, if necessary, then chill in the refrigerator for 2 hours or overnight.