This flavored grain blend needs only boiling water and a lid to become a complete supper. The sun-dried tomatoes, spinach, and herbs are already mixed in, so you can build a quick dinner around it with a protein and fresh vegetable on the side.

Serves 2. 25 minutes, 10 at the stove.

About 1510 calories a serving, 62 g protein, 265 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Pour in 1 cup of the grain blend and stir to coat, toasting for 2 minutes until fragrant.2 min
2. Add 2 cups water, stirring well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the grains are tender.15 min
3. While the grains cook, warm the drained chickpeas in a small pan with a pinch of salt and pepper. Juice the lemon into a small bowl.
4. When the grains are done, fluff with a fork. Fold in the warm chickpeas and drizzle with the fresh lemon juice, tossing gently to combine. Taste and adjust salt and pepper.

Note Swap canned white beans or cooked shrimp for the chickpeas. Leftovers keep, covered, for three days and reheat gently with a splash of water. Serve with a simple green salad or roasted vegetables.