Edamame is fast protein you can have hot and bright in twenty minutes. Tonight it's a complete meal with rice and the kind of garlic oil that makes even the plainest shelf sing. Squeeze it all with a lime wedge and you're done.

Serves 2. 25 minutes, 10 at the stove.

About 850 calories a serving, 28 g protein, 116 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cook 1 cup rice in 2 cups water until tender, about 18 minutes. While the rice cooks, mince 4 garlic cloves and warm 3 tablespoons oil in a small pan over low heat until the garlic turns golden and fragrant, about 5 minutes; watch it so it does not brown.
2. Steam the edamame package as the label directs, about 4 minutes, while finishing the garlic oil. The rice will be done around the same time.4 min
3. Pour the hot garlic oil over the warm edamame in a bowl, add 1 teaspoon salt and pepper to taste, and toss. Serve over the rice with lime wedges to squeeze over.

Note Swap the rice for pasta if you have it. Leftovers keep three days in the fridge and reheat well in a skillet with a splash of water. Serve with a shred of daikon or a salad on the side to cut the richness.