Instructions: Fill a saucepan 2/3 full of water and bring it to a boil. Add 1 tablespoon of salt and the rice and cook the rice, uncovered, until tender, about 13 minutes. Drain the rice in a strainer and rinse it under running water to remove any starch that clings to the surface.

Chop the green onions, parsley and mixed herbs in a food processor until finely minced. Add 2 tablespoons of olive oil and process again.

Shake the rice dry and place it in a mixing bowl (this will make about 3 cups cooked rice). Season immediately with all but 1 tablespoon of the herb mixture and half the lemon juice and mix well.

Combine the shrimp and cherry tomatoes in a mixing bowl. Toss with a little salt, the remaining 1 tablespoon of olive oil and the remaining lemon juice. Add the remaining herb mixture.

Toast the pine nuts in a small, heavy skillet over medium heat until golden and fragrant, about 5 minutes.

Add 2/3 of the shrimp and tomato mixture and 2/3 of the pine nuts to the rice and fold gently. Season to taste with salt and more lemon juice if necessary. Spoon the rice mixture into a rough mound on a chilled serving platter. Scatter the remaining tomato-shrimp mixture and pine nuts over top.

This recipe yields 4 to 6 servings.

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