1/2 cup water
1 large onion, diced
1 large zucchini, diced
1 tablespoon vegetable oil
1/2 green bell pepper, diced
1 small white onion, diced
2 medium carrots, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15 ounce) can whole kernel corn, undrained
1/2 cup white wine
1/2 cup brown sugar
1 tablespoon dried lemon zest
1 tablespoon distilled white vinegar
2 tablespoons vinegar
1 1/2 tablespoons vinegar
1 teaspoon salt
1 teaspoon honey
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Bring water and onion and zucchini to a boil in a large pot, remove from heat and let cool.
Combine the oil, green bell pepper, white onion, carrots, cream of mushroom soup, whole kernel corn, white wine, brown sugar, lemon juice, vinegar, vinegar, salt, honey, and pepper in a small bowl.
Pour egg mixture into the pot and stir. Cook over medium heat, stirring, until the rice is all coated. Reduce the heat to low, cover and simmer, stirring occasionally, until the rice is slightly sticky, about 10 minutes.
In a saucepan, combine brown sugar, lemon zest, vinegar, vinegar, salt, honey, black pepper, oregano, basil, rosemary and lemon zest.
Bring to a boil and simmer for 10 minutes. Remove from heat and stir into the rice mixture.