Steam the edamame while garlic rice toasts in the pan, then toss it with miso butter and serve together. This shelf's one product becomes a warm side and light main all at once, ready in the time it takes to cook rice.

Serves 2. 25 minutes, 10 at the stove.

About 640 calories a serving, 17 g protein, 106 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a saucepan with a pinch of salt. Stir in 1 cup rice, cover, and reduce to low heat. Set a timer for 15 minutes.15 min
2. While the rice cooks, place the bag of edamame in a microwave-safe bowl and steam it according to package directions, about 4 minutes, then set it aside. Drain the edamame if needed.
3. Mince 3 cloves garlic. When the rice is tender, melt 2 tablespoons butter in a small skillet over medium heat. Add the garlic and toast for 1 minute until fragrant, then remove from heat.
4. Whisk 2 tablespoons miso paste into the warm butter and garlic until smooth. Fold the steamed edamame into this mixture with a spoon, stirring until they are coated, then season with salt and pepper to taste. The miso butter will coat each bean.
5. Divide the rice between two bowls and top each with the miso butter edamame. Slice 2 scallions and scatter over both servings, then eat right away.

Note Swap the miso butter for soy sauce and sesame oil if that's what you have. Leftovers keep in the fridge for two days; reheat gently with a splash of water. Serve alongside a quick cucumber salad or steamed broccoli to stretch the meal.