Brown rice is the backbone of tonight's dinner, cooked with aromatics until tender and nutty. A shelf with only rice means we build on staples, turning one grain into a complete meal with garlic, greens, and egg.

Serves 2. 50 minutes, 10 at the stove.

About 740 calories a serving, 17 g protein, 101 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Rinse 1 cup brown rice in a fine-mesh strainer until the water runs clear. Heat 2 tablespoons oil in a medium pot, mince 3 cloves garlic and 1 small onion, and cook them in the oil until fragrant and softened, about three minutes.
2. Add the rinsed rice and stir to coat it in oil, then pour in 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for thirty-five to forty minutes until the rice is tender and the water is absorbed; do not lift the lid.40 min
3. While the rice cooks, wash and roughly chop 4 ounces hearty greens, removing any thick stems. Crack 2 eggs into a small bowl and beat lightly with a fork.
4. When the rice is done, fluff it with a fork and stir in the greens along with 1 tablespoon butter and a pinch of salt; the residual heat will wilt the greens, about two minutes.
5. Push the rice to the edges of the pot to create a well in the center and pour in the beaten eggs. Stir gently until the eggs are set throughout, about one minute, then season with salt and pepper to taste.1 min

Note Swap the greens for any sturdy leafy vegetable you have on hand. Leftovers keep in the refrigerator for three days; reheat gently with a splash of water. Serve with hot sauce or a squeeze of lemon.