Mustard Green Pilaf with Oranges and Olives

Mustard greens add a chewy consistency and herbal edge to the toasty rice—but they lose their bright color. For fresher color and a much sharper flavor, reserve half the mustard, cut it into fine chiffonade, and incorporate the raw shreds when you add the orange and nuts. Use tart, assertive green olives, such as Greek or Spanish style, not mild French or American types.