• Wash and dry produce. • In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add pork*, zucchini, scallion whites, garlic powder, half the herbes de Provence (all for 4 servings), a pinch of salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes. • Stir in beans and their liquid, stock concentrates, cream cheese, and 1/2 cup water (1 cup for 4) and bring to a boil. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. • Season with salt and pepper to taste.

• Fluff rice with a fork and stir in almonds. • Divide almond rice and pork stew between shallow bowls. Top stew with a squeeze of lemon juice and garnish everything with scallion greens. Serve with any remaining lemon wedges on the side. Ground Pork is fully cooked when internal temperature reaches 160°.