Dinka's Cookbook

Best at room temperature but also good chilled. Try to have the rice and mushrooms ready at the same time. …

This can be served either as a salad or as a hot accompaniment. Use the larger amount of oil if your dish is destined to be a salad and the lesser amount for a hot extra. …

This is more a method than an exact recipe, and is best made in summer when herbs are abundant and at their best.
Use any rice of your choice, though I think brown rice has the nicest flavour for this dish. Boil, drain, rinse again and drain thoroughly. Dress with a simple oil and lemon vinaigrette (with or without garlic as you prefer), and lots of chopped herbs of …