Cook rice following the method on the packet.
Heat a large non-stick frying pan over medium-high heat. Add cashews, a pinch of sea salt and cook, stirring often, for 4 minutes or until golden. Remove and roughly chop. Set aside.
Add oil, green onions and mushrooms to pan and cook over medium-high heat, stirring occasionally, for 2-3 minutes until mushrooms are tender. Add currants, lemon rind and juice and cook for 30 seconds.
Add rice, cashews and feta to pan and toss gently over low heat until well combined. Stir in parsley and season with salt and pepper. Serve warm or at room temperature with barbecued lamb or seafood.