Servings: Serves: at least 6.

2 C uncooked short-grain brown rice 2 C uncooked short-grain brown rice
3 C water 3 C water
1/3 C olive oil ⅓ C olive oil
6 to 8 T. fresh lemon juice 6 to 8 T. fresh lemon juice
1 tsp salt 1 tsp salt
1 large clove garlic, finely minced 1 large clove garlic, finely minced
1 T honey 1 T honey
4 to 6 scallions, very finely minced (include both whites and greens) 4 to 6 scallions, very finely minced (include both whites and greens)
½ C very finely minced parsley ½ C very finely minced parsley
1 C chopped toasted pecans 1 C chopped toasted pecans
freshly ground black pepper, to taste freshly ground black pepper, to taste
2 C red or green seedless grapes 2 C red or green seedless grapes

Place rice and water in a saucepan. Cover and bring to a boil.  Lower heat to a slow simmer and cook undisturbed for 35 minutes or until all the water is absorbed and the rice is tender.  Transfer the cooked rice to a large platter or long, shallow rectangular pan and distribute it evenly, allowing the maximum amount of steam to escape.  This prevents the rice from overcooking in its own heat, and helps keep the grains separate as they cool.
In a large bowl combine olive oil, lemon juice, salt garlic, and honey.  When the rice has cooled to room temperature add it to this dressing and stir until well combined.
Add scallions, parsley, chopped pecans, and black pepper to taste.  Mix well.
Slice the grapes in half lengthwise.  Stir into the salad.
Cover tightly and chill well before serving.