A single jar of edamame spread becomes the base for a warm grain bowl that tastes far more involved than it is. The kale softens into the ginger and tahini as everything melds, making this a restorative weeknight dinner for two.

Serves 2. 25 minutes, 15 at the stove.

About 610 calories a serving, 14 g protein, 131 g carbohydrate, 5 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a medium saucepan with 1/2 teaspoon salt. Stir in 1 cup rice, cover, reduce heat to low, and cook until tender and water is absorbed, about 18 minutes. While rice cooks, mince 2 garlic cloves and slice 1/2 medium onion into thin half-moons.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and onion, cooking until fragrant and softened, about 3 minutes. Roughly chop 4 ounces fresh kale and add it to the pan, stirring until it begins to wilt.3 min
3. Scoop 1 cup of the cooked rice into the skillet with the kale. Stir in the entire jar of edamame ginger spread, mixing constantly until everything is coated and warmed through, about 2 minutes. Taste and adjust salt as needed.
4. Divide the bowl between two plates and serve warm.

Note If you have another grain on hand, brown rice, farro, or wheat berries work just as well. Leftovers keep three days refrigerated and reheat gently with a splash of water in a skillet. Serve with pickled vegetables or a sharp vinegar on the side to brighten the richness of the spread.