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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