Pan Seared Broccolini

Add basmati rice, 1½ cups water, and a pinch of salt to a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 30 to 35 minutes.

Add almonds and a pinch of salt to a large nonstick skillet over medium heat. Toast until golden brown, 2 to 3 minutes. Transfer the toasted almonds to a medium bowl. TIP: You will use this skillet again in the next step.

Wipe the skillet clean and return to medium-high heat. Add 1 tsp olive oil, ¼ cup water, and a pinch of salt. Add broccolini, cover, and cook until water evaporates and broccolini is tender and crispy in places, 3 to 5 minutes. Flip and cook for an additional 2 minutes. Transfer to a plate and cover with foil to keep warm.

Wipe the skillet clean again and return to medium-high heat. Add garlic, 3 tbsp olive oil, paprika, and a pinch of salt and pepper, and cook until the mixture becomes fragrant, 1 to 2 minutes. Add butter beans and 2 tsp water and cook until the beans are heated through, 1 to 2 minutes. Add parsley, stir, and turn off the heat. Transfer beans to a bowl, and add olives and red wine vinegar. Stir to combine.

Divide the rice between bowls. Top with seared broccolini and smoky marinated beans. Sprinkle with toasted almonds. Bon appétit!