Rinse the rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, combine the rice, water, and salt; bring to a boil over high heat.

Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes until the liquid is fully absorbed.

Remove from heat and let the rice stand covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool completely.

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, and minced garlic to create the vinaigrette.

In a large mixing bowl, combine the cooled rice, diced cucumber, red onion, parsley, and mint.

Drizzle the lemon vinaigrette over the salad and toss gently to ensure even distribution of ingredients.

Fold in the toasted pine nuts and season with black pepper before serving at room temperature or chilled.