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.