up to 4 cups of chicken or vegetable stock (vegetable stock for vegetarian option, gluten-free stock for gluten-free version), depending on the type of rice you are using, or a mixture of water and stock*
1/2 cup pine nuts
5 ounces shiitake, cremini, or button mushrooms, roughly chopped
1 tbsp olive oil
2 cups long grain white rice
1/2 cup chopped green onions or yellow onions
2 teaspoons salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
2 tbsp butter
1 cup (loosely packed) chopped arugula, watercress, or 1/2 cup chopped fresh parsley