1. Heat the olive oil in a saucepan large enough to hold the rice.
2. Add the nuts, spring onions and garlic and chili and cook stirring for 2 minutes.
3. Stir in the rice, lemon juice and zest.
4. Warm the rice through and lastly stir in the parsley, coriander and herbs and butter.
5. Season with salt and pepper.
6. Pile into a bowl and serve.