A warming bowl of nutty brown rice cooked with butter and stock, this is the fastest way to make weeknight rice feel like dinner. The long grains stay separate when you toast them first, and a handful of aromatics and herbs turn shelf staples into something that tastes like you planned ahead.

Serves 2. 45 minutes, 8 at the stove.

About 900 calories a serving, 78 g protein, 82 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and mince 2 garlic cloves. Warm 1 tablespoon butter in a heavy pot over medium heat, add the onion, and cook until it softens, about three minutes. Add the garlic and cook for another minute until fragrant.
2. Pour 1 cup brown rice into the pot and stir constantly for two minutes to toast the grains; they should smell nutty and begin to turn light golden. This step prevents the rice from becoming mushy.2 min
3. Add 2 cups stock, stir once, and bring to a simmer. Cover and reduce heat to low. Set a timer for 35 minutes; do not lift the lid.35 min
4. When the timer sounds, the rice should be tender and the liquid absorbed. If you still hear liquid sloshing, cover and cook two minutes more. Season with salt and pepper, fluff with a fork, and serve.

Note Swap the stock for water with a tablespoon of soy sauce for a deeper flavour. Leftovers keep four days in the fridge; reheat gently with a splash of water. Serve alongside roasted vegetables, a simple salad, or leftover chicken.