| 1. |
Place the rice in a saucepan and rinse in cold water. Set it aside to soak for 30 minutes. |
| 2. |
While rice is soaking, slice onions into thin strips. Cut squash and zucchini in half and slice into 1/4" half circles. |
| 3. |
Sauté the onions in vegetable oil spread until tender. Add the minced garlic and sauté until the garlic starts to brown. |
| 4. |
Add the squash and zucchini and continue to sauté until it is crisp-tender. Add the tomatoes and heat through. Season to taste with salt and pepper. Keep the vegetable mixture warm until ready to serve. |
| 5. |
After the rice has soaked for 30 minutes, drain the water and add 1 1/2 cups of cold water. Bring the rice to a boil, cover, reduce heat to its lowest setting and simmer for 20 minutes. After 20 minutes, turn off the heat and let the rice sit covered for an additional 10 minutes. |
| 6. |
Scoop the rice into a serving dish. Top with the vegetable mixture. Sprinkle shredded mozzarella on top. |
