Porcini mushroom rice salad

What I recently started making is this: Porcini mushroom and sun-dried tomato rice salad. i just can't get enough of it. I decided I didn't want to eat risotto ( especially white rice) anymore, but still want to eat rice and mushroom together.  I used to cook Porcini mushroom risotto with lemon and herb oil and ricotta ( or feta). It was delicious! Since I got into raw foods, I try to cook as much raw as I can, and healthy as i can,  but I still want to eat food i used to eat. So, I've started to making this rice salad. Cook brown basmati, red camargue and wild rice mix (from waitrose) with handful of dried porcini, chanterelles and splash of tamari. In the mean time, in a bowl, chop some sun-dried tomato, red onion, 1x grated fresh garlic, chopped chili, lots of flat leaf parsley, handful of Greek basil, 1x grated lemon zest and juice, soya bean and some tofu bits. When rice is done, (it takes about 20mins or so, and steam it for another 5mins off heat). Then, fun begins. Mix everything in the bowl, take a good extra virgin olive oil into the bowl, mix well. Maybe add more salt, pepper or tamari at this stage after tasting. I don't eat cheese anymore (except when I go to Greece or abroad!), but adding cheese to this dish is also yummy. I sometimes add this salad with chopped peppers, nut and dried fruits mix as well. If the salad is quite spicy adding spices( coriander, cumin, ginger, harrisa etc), always nice to add dried fruits! then when i serve on plate, i normally garnish with some rocket or watercress. I've started feeling a bit hungry now, I think I'm gonna cook the rice salad this evening and keep some for my lunch tomorrow for work!