Prepare the rice ring: In a medium saucepan, bring the chicken or vegetable broth and water to a boil over medium-high heat.

Keep hot.

In a deep earthenware casserole dish or Dutch oven, melt 3 tablespoons of butter over medium heat.

Add the chopped onion and cook, stirring, until translucent, about 3 minutes.

Stir in the rice to coat with butter, then add the hot broth-water mixture.

Bring to a boil.

Stir in salt, dried thyme, dried tarragon, and parsley sprig.

Transfer the dish to the preheated oven and bake for 15 minutes.

Remove the dish from the oven, discard the parsley, and dot the rice with the remaining 3 tablespoons of butter.

Cover and let sit on a stovetop or hot plate for 10 minutes.

Grease an 8-inch ring mold with butter and fill it with the cooked rice mixture.

Press down to pack well.

Return to the oven and bake for an additional 2 minutes.

In a medium bowl, toss the mushrooms with fresh lemon juice and let sit while preparing the dressing.

Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, vinegar, sugar, salt, black pepper, Dijon mustard, dried thyme, mashed garlic, fresh parsley, chopped anchovy fillet, anchovy oil, and chopped pimiento.

Turn the rice ring out onto a round platter.

Arrange the marinated mushrooms and chopped pimiento around or on top of the rice.

Drizzle the dressing over the rice.

Garnish with additional parsley, if desired.

Serve the Rice Crown Salad at room temperature and enjoy its elegant presentation and delightful flavors!