Instructions: In a deep saucepan, over moderate heat, saute the shallots in one tablespoon olive oil until soft but not brown. Add the rice and continue to saute for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce heat to a simmer and cover and continue to cook until all the liquid is absorbed (10 to 12 minutes). Off heat, allow rice to rest for 5 minutes then gently fluff with a fork and place in a large bowl to cool completely.

Add remaining ingredients, including remaining tablespoon of olive oil, to the rice and gently stir to combine. If not using immediately, cover and refrigerate for up to 3 days.

This recipe yields 8 servings.

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