2 cups (500 ml) converted rice, rinsed

4 cups (1 litre) water

1/2 cup (125 ml) pine nuts, toasted

• 2 tablespoons (30 ml) hazelnut or
• Walnut oil

In a saucepan, bring the rice and water to a boil. Season with salt and pepper. Cover, reduce the heat to minimum and cook for 20 minutes. Set aside 375 ml (1 1/2 cups) for Tuesday’s Artichoke and Hearts of Palm Salad.

Add the remaining ingredients. Adjust the seasoning.

Serve with the Roasted Salmon with Mushrooms and Orange.

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