Arugula-Shallot Mixture: Add the margarine, salt, onions, and 1/2 cup of arugula in a processor for at least 30 seconds - until it is no longer chunky. Add a pinch of sugar or spoonful of honey if you need to balance out the flavour a bit.

Cook the rice and peas:
In a colander or fine-mesh strainer, rinse the rice and drain. Bring the rice, 3 cups of water, and salt to a boil over medium-high heat in a thick-bottomed pot. Dial the heat back to low-medium heat so the water is just simmering actively. Cover with tight fitting lid, and try not to peek too often.

Cook the rice until the water has been absorbed and the grains are cooked through, usually 40 minutes to an hour. If the grains have cooked but there's still water to be absorbed, dial the heat up to medium-high until the pan dries out, being careful not to scorch the rice at the bottom.

Remove the rice from heat, fluff with a fork, and then stir in the peas. Cover for another five minutes or, long enough for the peas to cook a bit from the residual heat. If the rice is too dry add a little water to give it some moisture.

Slowly stir in arugula-shallot mixture into the rice. Stir in the remaining arugula, mint, and cheese. Season with more salt to taste.

Serve topped with a generous dusting of smoked paprika, plenty of nuts, and a squeeze of lemon juice if you like.