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

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

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

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

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

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

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