Rice & Garden Vegetable

Some nights you just need food in a bowl, fast. This is that kind of meal: cooked whole grain brown rice stirred together with garden vegetable soup and warmed for under a minute.

The soup pulls double duty as both sauce and vegetables, so the rice soaks up its tomatoey, herby broth and the whole thing turns into something between a thick soup and a saucy rice bowl.

Reaching for a reduced-sodium soup keeps it light on salt, and a good crack of black and red pepper at the end wakes the bowl right up.

It’s the kind of throw-together dinner that’s genuinely ready in minutes, which makes it a saver for busy nights, dorm rooms, or a quick lunch at your desk.

Kitchen Tips

• Use just enough soup to coat the rice; too much and it turns watery.
• Stir in extra canned vegetables like carrots or corn to bulk it up.
• Finish with cracked black and red pepper, and a little grated cheese melts in nicely.

Variations

• Stir in cooked chicken or chickpeas for protein.
• Swap in any brothy vegetable soup you like.
• Top with fresh herbs or a squeeze of lemon for brightness.