Tonight's dinner is built on cooling, live-culture yogurt stirred through warm spiced rice with a scatter of crisp onions and fresh herbs. The yogurt's tang and active cultures make it a probiotic finish to the day, and the whole meal comes together in the time you'd spend scrolling. Serve it warm or at room temperature.

Serves 2. 25 minutes, 15 at the stove.

About 590 calories a serving, 10 g protein, 68 g carbohydrate, 31 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a medium pan over medium heat. Slice 1 onion thin and cook it, stirring often, until it browns at the edges, about 8 minutes. Transfer to a small bowl and set aside.8 min
2. In the same pan, melt 2 tablespoons butter and add 2 minced garlic cloves, cooking until fragrant, about one minute. Stir in 3/4 cup rice and coat it well.1 min
3. Pour 1 1/2 cups water into the pan, add a pinch of salt, and bring to a simmer. Cover and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from heat and let it rest, covered, for 2 minutes.15 min
4. Fluff the rice with a fork. Pour 1 cup yogurt over the rice and stir gently to combine, leaving some swirls of yogurt showing. Season with salt and pepper.
5. Top with the crisp onions and a handful of chopped fresh herbs, then serve.

Note Swap the yogurt for a dollop on the side if you prefer it at room temperature. Leftovers keep covered in the refrigerator for two days; the yogurt's tang mellows. Serve alongside a green salad or roasted vegetables to stretch it.