Fry up a finely chopped medium onion and garlic clove in a little olive oil till transparent. Add ½ cup red rice and 1/2 cup brown long-grain rice and stir till well coated. Add 2 cups of water (or I like a mushroom stock), cover and simmer till all the water has been absorbed. Mix together one crushed garlic clove (though I prefer to pound it to a paste using a mortar and pestle for a less sharp flavour), 1 tbs sherry vinegar, 3 tbsp olive oil, 1 tsp dijon mustard, and a little salt and pepper. Pour over the still-warm rice and mix well. Crumble some feta cheese on top, sprinkle with sumac and chopped mint and serve.

Optional: add a tablespoon or two of green tapenade for a slightly sharper taste, some chopped roasted hazelnuts or pistachio for a bit of crunch, and some chopped grilled and peeled red peppers (a good store-bought jar is a really good option) for sweetness.