A bowl of nutty brown jasmine rice, fragrant with toasted garlic and finished with butter and fresh herbs. This shelf holds just one ingredient, so we build a simple, warming dinner around it with things you likely have at hand.

Serves 2. 45 minutes, 8 at the stove.

About 580 calories a serving, 8 g protein, 83 g carbohydrate, 24 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a medium pot over medium heat. Mince 4 garlic cloves and add them to the pot, stirring until golden and fragrant, about 1 minute.
2. Pour in 1 cup brown jasmine rice and stir for 2 minutes until the grains are coated and warm. Add 2 cups water and 1 teaspoon salt, bring to a boil, then reduce heat to low and cover.
3. Simmer covered for 35 to 40 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.38 min
4. While the rice cooks, chop 1 small bunch fresh parsley or cilantro and halve the lemon. Stir 1 tablespoon butter into the rice along with 1/4 teaspoon pepper, then fold in most of the herbs. Serve with remaining herbs scattered on top and lemon wedges on the side.

Note Swap the herbs for fresh mint or a mix. Leftovers keep four days refrigerated and reheat gently with a splash of water. Serve alongside a simple green salad or steamed vegetables, or stretch it with a fried egg on top.