Instructions: In a large saucepan, combine rice, stock and a pinch of salt, and bring to a boil over medium-high heat. Cover, lower heat to low, and cook until all liquid is absorbed, about 17 minutes. Remove from heat, stir to fluff up rice, cover again and set aside to cool.

In a small bowl, combine lemon juice and 1/2 teaspoon salt. Whisk to dissolve salt. Add mustard, whisk to blend, then add olive oil and whisk to emulsify. Set aside.

In a large mixing bowl, combine cooled rice, olives, onion, and all herbs.

Toss gently to combine. Whisk vinaigrette to emulsify, then pour over salad and toss to evenly coat rice. Season with salt and pepper to taste, cover with plastic wrap, and refrigerate at least 2 hours. Just before serving, toss again to mix in dressing, then transfer to a glass salad bowl; serve.

Note: This salad
keeps well for about 2 days in the refrigerator.

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