11. In a saucepan, bring the rice and 1 quart of water to a boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork.
2. Preheat the oven to 350°. Spread the nuts on a baking sheet and toast until golden, about 5 minutes. Watch them! The oil content causes them to burn quickly. You may be able to buy toasted sunflower seeds.
3. In a large bowl, whisk the oil with the lemon juice and rice vinegar. Add the rice, almonds, pine nuts, parsley, cilantro, sunflower seeds and tomatoes to the dressing.
Toss well, season with salt and pepper and serve.
2The original recipe called for hydrated dried apricots chopped. Too sweet for me! Citrus would be good though - lime, lemon or orange. Enjoy!