Tonight calls for meat already cooked, so you heat it with mustard and a touch of heat while rice cooks underneath. This shelf needs only the addition of cabbage, and you have a weeknight dinner that tastes like you had all day.

Serves 2. 25 minutes, 10 at the stove.

About 990 calories a serving, 29 g protein, 164 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1 and 1/2 cups water into a pot and bring to a boil over high heat. Mince 2 cloves garlic and dice 1/2 medium onion; add them to the boiling water with 3/4 cup rice and 1 teaspoon salt. Stir once, cover, and turn heat to low.
2. Thinly shave 1/4 head green cabbage into a bowl and toss with 2 tablespoons oil, 1/2 teaspoon salt, and pepper to taste; set aside as slaw.
3. When the rice has cooked for 12 minutes, check that the water is nearly absorbed and the grains are tender; if not, cover and cook 2 to 3 minutes longer until done.12 min
4. While the rice finishes, place the pulled pork in a skillet over medium-high heat. Stir in 3 tablespoons whole grain mustard and cook until the pork is heated through and beginning to caramelize at the edges, about 4 minutes.
5. Divide the rice between two bowls and top each with half the pulled pork. Serve the slaw on the side, spooning any pan juices from the pork over the rice.

Note Swap the mustard for hot sauce or barbecue sauce if you keep either on hand. Rice keeps covered in the fridge for three days; reheat the pork gently in a skillet with a splash of water. Serve with pickles or hot sauce on the side to stretch it.