1.Place stock in medium saucepan, bring to the boil. Reduce heat, simmer, covered.
2.Meanwhile, heat oil in large saucepan, cook onion, stirring, until soft. Add rice, rind and garlic, stir to coat rice in onion mixture.
3.Add stock, bring to the boil. Reduce heat, simmer, covered, about 50 minutes or until rice is tender and liquid is absorbed.
4.Make lime and mustard dressing. Combine ingredients in screw-top jar, shake well.
5.Add nuts, tomato, olives, basil and dressing to rice mixture in pan, toss gently to combine.
6.Serve salad warm top with parsley.
lime and mustard dressing We used the sun-dried tomatoes that have not been preserved in oil; they are generally sold in plastic bags or loose by weight.Note