Get the oven ready: Preheat the oven to 375°F.
Bring the rice and water to a boil: Add the rice, 1 teaspoon salt, dried cranberries, and 8 cups of water to a large, lidded sauce-pan, and bring to a boil over high heat.
Roast the mushrooms: While the rice is coming to a boil, de-stem the mushrooms, and cut them into quarters or bite sized pieces for the larger mushrooms. Toss the mushrooms in a large bowl with the olive oil to coat. Reserve the bowl for future use. Place the mushrooms on an un-lined sheet pan, and roast in the oven for 20 minutes, tossing midway through. The mushrooms should have released their liquid and have turned golden brown.
Reduce to a simmer: While the mushrooms cook, turn the saucepan’s heat down to low, and cover with a lid.
Cook the rice: Let the rice simmer for 45 minutes, test the rice to make sure it’s done, then strain out the remaining liquid, and turn off the heat. Return the rice to the sauce pan to dry out and steam for 5 minutes. Fluff with fork.
Season the mushrooms: Return the cooked mushrooms to the original bowl used when they are done cooking, and add ½ teaspoon of salt, balsamic vinegar, and rosemary. Toss to coat.
Season the rice: taste the rice to see if it needs more salt, and add accordingly. Add in the chives, and half of the sunflower seeds. Toss well.
Plate your dish: Divide the rice among 4 plates/bowls. Top with the seasoned mushrooms in the middle of the rice, and remaining sunflower seeds. Enjoy immediately!
