Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.