Pan Seared Broccolini
with Smoky Marinated Beans & Toasted Almonds
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INGREDIENTS
- ¾ cup brown basmati rice
- 3 tbsp sliced almonds
- 8 oz broccolini, ends trimmed
- 2 garlic cloves, minced
- 2 tsp smoked paprika
- 13.4 oz butter beans, drained and rinsed
- ¼ oz fresh parsley, leaves and tender stems chopped
- 2 oz Castelvetrano olives, roughly chopped
- 1 oz red wine vinegar
- Salt and pepper*
- 3 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
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INSTRUCTIONS
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!