Put 2 cups long grain white rice in a collander with small enough holes so the rice grains don't fall through.

-Place the collander in a large bowl of water and rinse well, changing the water 3 times.

-Add 3 cups of broth (either chicken or veggie) and the rice to a medium saucepan.

-Cover then bring to a boil, then turn the head to very low so the rice is at a simmer.

-Cook until broth is absorbed, 17 minutes.

-Turn off heat and let stand 10 minutes.

-Fluff rice with fork.

-Transfer to a large bowl.

-Toast ½ cup of pine nuts in a toaster oven or cast iron skillet, watching them carefully so they don’t burn.

-Mix the following into the rice:

5 TBS olive oil

½ cup sliced and pitted Kalamata olives

The juice and zest of 1 fresh lemon

1 clove of minced garlic

The toasted pine nuts

-Toss well and add any/all of the following:

1 bunch chopped arugula

1/3 cup freshly grated Romano cheese or feta cheese

-Gently toss again and chill before serving.