Parsley Chives Scallions
Saute the scallions until they start to soften.
Add the rice and vegetable broth and bring to a boil.
Reduce the heat and cover. Simmer the rice for 45-50 minutes. The rice should be cooked but still chewy.
Drain the excess vegetable broth from the cooked rice.
Let the rice stand for 5 minutes and then fluff with a fork.
Whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper.
Stir the lemon dressing into the rice. Then fold in the lemon zest, scallion greens, arugula, pistachios, parsley and chives.