This shelf holds a single dinner staple: a box of rice pilaf mix that's mostly ready to go, needing only liquid and fat. Cook it tonight the way it's meant to be made, with good butter melted into the grain to make something supper-worthy for two tired people.

Serves 2. 25 minutes, 5 at the stove.

About 880 calories a serving, 76 g protein, 69 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of butter in a saucepan over medium-high heat. When it foams, add the entire contents of the rice pilaf box and stir constantly until the rice and orzo are toasted and lightly golden, about 3 minutes; you'll smell the nuttiness when it's ready.3 min
2. Pour in 2 cups of broth and bring to a boil, stirring once. The mixture will bubble vigorously.1 min
3. Cover, reduce heat to low, and simmer for 15 minutes without lifting the lid. Check at the end: the rice should be tender and the liquid absorbed.15 min
4. Remove from heat and let it sit, covered, for 2 minutes. Fluff with a fork, taste, and add salt if needed.

Note Swap the broth for water if that's what you have, though broth makes it taste less lean. Leftovers keep in the refrigerator for three days and reheat well with a splash of water in a covered pan. Serve alongside a simple green salad or roasted vegetables.