In a pot on high heat, sauté the oil and mock chicken pieces, stirring throughout until lightly browned, about 3 minutes. Place in a small bowl and set aside.

Now add the olive oil, onion, garlic, mushrooms + 30 g (30 mL) water to the large pot on high heat, and sauté until all the moisture released from the mushrooms evaporates, about 8 minutes.

Then add the brown and red rice, bouillon cubes plus 300 g (500 mL) boiling water. Bring to a boil then reduce to a simmer, partially cover and allow to sit for 10 minutes.

After this, add the white rice and zucchini to the pot, stirring frequently and scraping the bottom of the pot with a wooden spatula to avoid burning. Continue for about 5 minutes, before adding the tomatoes.

With the heat at medium-high, continue to stir, adding water as needed, until the rice is al dente and a risotto consistency is achieved. This will take about 10-15 minutes. Gently stir in the mock chicken pieces, serve while hot, garnish and serve with a side of salad if desire and enjoy!