1. Put basmati and cold water in a large microwave-safe dish (water should fill up no more than half the dish) and cook on high, uncovered, 15 minutes. Cover dish and cook on high 5 more minutes. Let rice stand, covered, 5 minutes and fluff with a fork.

2. Puree coarsely chopped parsley, cilantro, spinach, and onion in a blender or food processor.Stir into the rice.Season with salt and pepper and garnish with canned chiles (really nice touch).

3. Heat a swirl of olive oil in a pan over medium heat on the stove.Add chopped zucchini and leek then heat until veggies are a bit soft and golden. Add coarsely chopped shrimp to heat.Sprinkle with juice of half a lemon.

4. Heat grill.Sprinkle mahi mahi filets with olive oil, salt and pepper, and herbes de Provence. Place fish on foil on grill and flip once. Grill until opaque, about a few minutes per side.

I ended up stiring my zucchini and shrimp salad into my rice, which would also make a nice make-ahead summer lunch served cold.