Note: Follow the rice package instructions if they differ from the following. In a large pot with a tight-fitting lid, bring the water to a boil over high heat. Add the rice, stir it once, then reduce the heat to a simmer. Cover and cook for 30-45 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork and set aside to cool.

In a small bowl, whisk together the lemon juice, agave, Dijon mustard, olive oil, and some salt and pepper. Set aside.

Transfer the cooled rice to a large bowl. Add the white beans, shallot, roasted red pepper, and vinaigrette, and toss to combine. Serve.

Remove nectarine pit, slice, and serve.