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1
Fill a large saucepan with water and bring it to a boil. Add the rice and cook, uncovered, at a gentle boil over medium heat for about 40 minutes, or until tender. (Check the water level during the cooking.) Drain thoroughly in a colander in the sink when done, then shake dry. You can help this along by patting the grains with a kitchen towel.
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2
Meanwhile, combine the garlic, lemon juice, sweetener, and 1 teaspoon salt in a large bowl (a wide, shallow one, if possible) and whisk to blend. Keep whisking as you drizzle in the oil.
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3
Add the freshly cooked, drained rice (it's OK if it's still hot or warm) to the dressing, mixing it in gently with a fork until completely coated.
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4
Put the scallions in a mini food processor with the parsley, and buzz until feathery. If you don't have a small food processor, just go at the herbs on a cutting board with a very sharp knife until finely minced.
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5
Add the herbs to the rice mixture, stirring gently with a fork until well combined. (The rice will turn a lovely shade of green.) Gently stir in the grapes, then taste to adjust the salt if needed and add some black pepper.
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6
Cover tightly and chill well before serving. Serve cold or at cool room temperature. Stir in the pecans shortly before serving or just sprinkle them on top. Serve with lemon wedges, if desired.
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7
Chopped or grated lemon zest for the top (zest the lemons before juicing)
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8
Up to 1/2 cup minced fresh mint leaves added to the herbs
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9
Chopped apple or other fruit in addition to the grapes
