Rinse rice then cook following the absorption method on the packet. Drain and rinse well. Spread onto a tray, cover and refrigerate until cold.
Cover cranberries with boiling water and stand 5 minutes. Drain and set aside. Toast pine nuts in a small non-stick frying pan over medium heat until light golden. Add the coconut and cook further 1 minute until lightly toasted.
Heat a deep large frying pan over high heat until hot. Add oil and mushrooms and cook, shaking pan often for 5 minutes until golden and tender. Add the chilli and onions and cook 1 minute. Add the lemon juice, cranberries and rice. Cook, 3-5 minutes until warmed through.
Add the pine nuts, coconut and herbs. Season with salt and pepper, toss to combine. Serve warm or at room temperature.