…cook 1 c. rinsed brown rice in 2 c. water with 2 cardamom pods, a clove, and a piece of cinnamon bark. Remove the aromatics when rice is tender, stir in a generous dollop of butter and salt & pepper to taste.

Toward the end of the rice’s cooking time, melt 1-1/2 Tbsp. butter in a sauce pan and add 1/2 tsp. minced garlic. Cook until fragrant, then add a can of undrained white beans. Simmer until thick and the beans have made their own garlicky gravy.

Use a shallow mold to plate the rice, spoon beans and their liquor over. Garnish with diced tomato, black pepper, and flat leaf parsley.