Preheat the oven to 350 degrees.

Place the well-rinsed rice and 4 cups of the stock in a dutch oven (Le Creuset). Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Meanwhile, on a dry skillet toss pine nuts until they emit a fragrance (about a minute or two)

Remove from the oven, add the remaining cup of stock, butter, salt, pepper, and stir vigorously for 2 minutes. Add peas and stir until heated through. Serve hot. Add protein of your choice, greens, and top each plate with some pine nuts. Enjoy!