It's rare to find nectarines in Hong Kong, but I found these Chilean ones in the wet market this week. I then coincidentally read a similar recipe for this in the New Zealand magazine, Cuisine. This makes a quick girly lunch or a side side to an evening meal, and is vegan and gluten-free. What you need: 1 cup of brown rice (uncooked) 2 ripe nectarines 2 large carrots 1 dessert spoon olive oil 1/2 cup of almonds 1/3 cup chopped parsley 3 spring onions Dressing 2 tablespoons of