Boil the rice until tender. To do this, put the rice in a pot of boiling water, bring to a boil and close the lid tightly. Cook over low heat for 30 minutes, without closing the lid. Then turn the rice into a colander, rinse under running hot water and transfer it back to the pan or put the colander over it. Leave the rice for 5 minutes, covered with a lid or a kitchen towel.
Wash and chop the mushrooms, fry them in a frying pan, poured with vegetable oil with the addition of chopped garlic and salt to taste, stirring regularly.
Zucchini cut into half circles, fry until tender, add salt.
Cut the tomatoes in half and lightly fry with the addition of chopped garlic, salt and spices to taste.
Mix the vegetables and mushrooms lightly with the ready-made hot rice, garnish with herbs to taste.
In the salad, you can add sauce to taste or sprinkle with lemon juice. Serve hot on the table as a salad or side dish.