4 cups water
2 cups short-grain brown rice
6-8 cloves roasted garlic, or 3 cloves raw garlic
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1⁄2 cup pistachio nuts, shelled, plus 2 tablespoons for garnish
21⁄2 cups fresh basil leaves, packed, plus for garnish
1 tablespoon light miso paste (non-barley)
1⁄2 teaspoon sea salt, plus to taste
1⁄2 teaspoon finely ground black pepper, plus more to taste
1 cup cherry tomatoes, sliced in half lengthwise
1⁄2 cup pitted Kalamata olives, sliced into thirds