To ward off weekday-dinner panic, I cook rice in the cooker on Sunday and simmer a potful of lentils or dried beans until tender. If ambitious, I make a skillet of caramelized onions.
After a day at the office, I reach for the rice, lentils, and beans, toss in whatever greens I have—usually arugula or spinach—and meat or fish for protein. With plenty of seasoning, the mix tastes like you’ve spent hours in the kitchen.
