1 cup superfine rice or risotto cooked and cooled (or 2 cups leftover rice)
2 tbsp pine nuts, toasted
2 mushrooms, diced
2 artichoke hearts, diced (canned)
6 oz light tuna in oil, drained and chunked (optional)
1/3 cup frozen peas
1 Roma tomato, diced
1/4-1/2 cup fresh mozzarella, diced
1/4 bell pepper, diced (green or red)
4 large olives, minced
2 tbsp flat leaf parsley, minced
2 tbsp olive oil
2 tbsp lemon juice ( about 1 large lemon)
1 clove garlic, minced
1 tsp salt (to taste, depending on saltiness of rice)
1/2 tsp fresh ground pepper