This is a pilaf dinner built around a single box: you toast the mix until fragrant, simmer it in broth, then finish it with butter and a soft egg stirred in. The dried mushrooms and herbs are already there, making dinner fast and nearly hands-off.

Serves 2. 30 minutes, 8 at the stove.

About 690 calories a serving, 75 g protein, 1 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium heat. Pour in the contents of the rice pilaf box and stir until the rice toasts and smells nutty, about 2 minutes.
2. Pour 2 cups broth into the pan and stir once. Bring to a simmer, then cover and reduce heat to low. Cook until the rice is tender and the liquid is absorbed, about 18 minutes; the pan will be quiet when it is done.18 min
3. While the rice cooks, crack 2 eggs into a small bowl and beat them lightly with a pinch of salt and pepper. Remove the rice from heat and let it sit, still covered, for 2 minutes.
4. Stir 2 tablespoons butter into the rice until melted. Pour the beaten eggs over the rice while stirring constantly so they set into soft curds throughout. Taste and adjust salt and pepper.

Note Swap the eggs for a handful of chopped parsley if you prefer. Leftover pilaf keeps, covered, for three days and reheats gently in a skillet with a splash of broth. Serve with a simple green salad or steamed greens on the side.