Summer Vegetable Pilaf

Add the basmati rice, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes.

Halve the cherry tomatoes. Peel and thinly slice the shallot(s). Trim and thinly slice the radishes. Thinly slice the chives. Dice the Persian cucumber(s). Halve and juice the lemon(s).

Place a large nonstick skillet over medium-high heat with 1 tsp (2 tsp) olive oil. Add green beans and cook until browned in places, 3 to 4 minutes. Reduce heat to low and continue to cook until green beans are crisp-tender, another 2 to 3 minutes. Sprinkle with salt and pepper.

Add halved cherry tomatoes, sliced shallot, sliced radish, just half the lemon juice, and 1 tbsp (2 tbsp) olive oil to a medium bowl. Toss, and sprinkle marinated tomatoes with salt.

Fluff the cooked basmati rice. Add sliced chives, diced Persian cucumber, remaining lemon juice, sunflower seeds, and 2 tsp (4 tsp) olive oil and gently toss cooked basmati rice to combine. Taste, and add salt and pepper as necessary.

Divide the vegetable pilaf between large plates and dollop with cashew cheese. Top with charred green beans and citrus marinated tomatoes. Bon appétit!