This pilaf cooks itself while you handle the broccoli, making it ideal for a weeknight. The mix brings toasted nuttiness and warmth from the spices already built in, so you just need to build around it with a green vegetable and butter to finish.

Serves 2. 25 minutes, 8 at the stove.

About 830 calories a serving, 41 g protein, 117 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 1/2 cups broth to a boil in a saucepan. Add 1 1/3 cups pilaf mix and 1 tablespoon butter, stir once, and cover. Reduce heat to low and set a timer for 18 minutes, until the liquid is absorbed and the rice is tender.18 min
2. While the pilaf cooks, cut 1 head broccoli into florets about 2 inches across. Bring a pot of salted water to a boil, add the florets, and cook for 5 minutes until they brighten and are just tender but still firm. Drain.5 min
3. Fluff the finished pilaf with a fork, then stir in the cooked broccoli and 1 tablespoon butter. Season with salt and pepper to taste, and serve from the pot.

Note The same mix works with asparagus or green beans; adjust the cooking time as needed since vegetables vary. Leftovers keep for three days in the fridge and reheat gently with a splash of broth. Serve with lemon wedges or a simple salad on the side.