Soak the black wild rice for 30 minutes or up to a day.

Cook rice in 1 cup plus 2 tablespoons of water in a rice cooker (I hit the “brown rice” setting on mine) or in a saucepan for about 60 minutes, until water is absorbed and rice is tender.

In a small saucepan, heat the butter and add the sliced shallots. Cook, stirring occasionally, until translucent.

Add the garlic, cardamom, cinnamon, and cumin and cook for 30 more seconds until fragrant.

Remove from heat and stir into cooked rice while the rice is still hot so the flavors marry. Set aside.

Make the yogurt sauce: Whisk together the yogurt, lemon zest, lemon juice, agave or honey, a drizzle of olive oil, and a pinch of salt. As needed, stir in a tablespoon of water to thin.

In a medium saucepan, heat a bit of olive oil and add the asparagus, broccolini, edamame (you can add it frozen or thawed), and a pinch of salt. Cook, stirring occasionally, for 3-4 minutes until the vegetables are tender but still vibrant green.

Plate the rice and sautéed vegetables. Top with the yogurt sauce, sliced radishes, chives, mint, and a squeeze of lemon juice and serve.