Place rice in a small saucepan with 1 ½ cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook until all the water has absorbed and rice is soft, 25 to 30 minutes. Move on to prep ingredients.

*Peel and thinly slice shallots and garlic.
*Rinse mint and mince.
*Rinse asparagus and slice into 1-inch pieces.
*Rinse broccolini and trim ends.
*Zest lemon. Then slice lemon into wedges.

In large sauté pan, heat 2 tablespoons butter on medium until melted. Add shallots and a pinch of salt and sauté until just soft, 2 to 3 minutes. Stir in garlic and Moroccan spice mix and cook until fragrant, about 30 seconds. Remove shallots and spices from heat and stir into rice, which should still be cooking. Stir ½ of minced mint into rice, reserving the rest for lemon yogurt.

Heat 1 tablespoon oil in the same sauté pan until shimmering. Sauté asparagus and broccolini with a couple pinches of salt until tender, yet crisp and bright green, 5 to 7 minutes. Meanwhile, coarsely chop walnuts. Turn heat to medium-low, stir in rice and season to taste with salt and pepper. Remove from heat and stir in walnuts.

Stir lemon zest and remainder of mint into Greek yogurt. Divide rice evenly between two plates. Top with a dollop of lemon yogurt and serve lemon wedges on the side.

On peeling and mincing garlic without a fuss.
On how to slice and dice that onion (or shallot).