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Stir in 2½ cups water and the salt and bring to a boil. Cook, covered, over medium-low heat until all the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat. Let the rice stand, covered, for 5 minutes.

Meanwhile, spread the almonds in a small skillet and toast, stirring, over low heat until golden, about 5 minutes.

Add ¼ cup of the almonds, 2 tablespoons of the mint and 1 tablespoon of the lemon juice to the rice and stir to combine. Spoon the rice into a serving dish and sprinkle with the remaining almonds, mint and lemon juice.

Shortcuts

Chop the carrots quickly in a food processor.

Look for toasted sliced skin-on almonds in your market.

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Make a Meal

Serve with Roasted Asparagus with Warm Cherry Tomatoes and Black Olives ([>]) and Warm Green Bean and Red Onion Salad with Mint (see Variations, [>]).

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SPICY RED RICE AND ORANGE PILAF Vegan

When shopping for red rice, I prefer the kind imported from Bhutan. Compared with others on the market, this rice has a distinctively herbaceous taste. The food of Bhutan is known for its use of chiles and wild herbs, inspiring me to add crushed red pepper and dill or cilantro. If Bhutanese red rice is unavailable, make this pilaf with long- or short-grain brown rice.

Cook Time: 40 minutes

Serves: 4

2 tablespoons extra-virgin olive oil

½ cup sliced scallion whites, plus ¼ cup thin-sliced green tops

1 tablespoon grated orange zest

2 teaspoons finely chopped peeled fresh ginger

1 garlic clove, grated

¼-⅛ teaspoon crushed red pepper

1½ cups Bhutanese red rice (see [>])

1 teaspoon coarse salt

¼ cup chopped fresh dill or cilantro

Heat the oil in a large skillet until it is hot enough to sizzle a piece of scallion. Add the scallion whites, orange zest, ginger, garlic and crushed red pepper and cook, stirring, over medium-low heat until warmed, about 2 minutes.

Add the rice and cook, stirring, until it is coated with the seasonings, about 2 minutes. Add 2½ cups water and the salt and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the rice is tender, 25 to 30 minutes. Remove from the heat. Let stand, covered, for 5 minutes. Sprinkle with the scallion greens and the dill or cilantro and serve.

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Make a Meal

Serve with Stir-Fried Asian Greens with Crisp Golden Garlic ([>]) or Steamed Spinach with Ginger and Garlic Oil ([>]) and Oven-Roasted Mini Bell Peppers with Rosemary ([>]).

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CANNELLINI WITH SAUTÉED FENNEL AND BLISTERED CHERRY TOMATOES

For this fragrant dish, use slow-cooked oven-baked cannellini beans, if you happen to have a batch ready, or use canned cannellini.

Cook Time: 30 minutes

Serves: 4 to 6

3 tablespoons extra-virgin olive oil

1 pint cherry or grape tomatoes, stems removed

1 teaspoon coarse salt

Freshly ground black pepper

1 fennel bulb (about 1½ pounds)

1 garlic clove, grated

Pinch of crushed red pepper

3–3½ cups cooked or canned drained and rinsed cannellini beans

4 tablespoons chopped fresh basil

½ cup grated Parmigiano-Reggiano

Heat a medium skillet until it is hot enough to sizzle and evaporate a drop of water. Add 1 tablespoon of the oil and tilt the pan to coat. Add the tomatoes and cook, shaking the pan, over medium-high heat until they are blistered and beginning to brown, about 5 minutes. Add ½ teaspoon of the salt and a generous grinding of black pepper and set aside.

Meanwhile, cut a thin slice from the base of the fennel. Use a vegetable peeler to trim any bruises from the outside of the ribs. Cut off and discard the dark green stalks, but reserve enough fernlike tops to make ¼ cup chopped. Cut the fennel bulb and the white part of the stalks into ¼-inch-thick slices, then cut into ¼-inch pieces. You should have about 3 cups.

Heat the remaining 2 tablespoons oil in a large skillet until it is hot enough to sizzle a piece of fennel. Add the fennel, chopped fennel fronds, garlic, crushed