Styling and Photography by Sina Mizrahi

This is a fast, one-pan, “can’t-decide-if-I-need-one-more-starch-or-vegetable” kind of side. Sautéing the vegetables in the same pot as the rice adds a nice layer of flavor, as well as simple convenience when you need something quick and easy. Enjoy!

SERVES 6

• 1½ Tbsp toasted sesame oil
• 4 cubes frozen garlic or sliced garlic cloves
• 1 Vidalia onion, chopped
• 2 cups frozen skinny string beans, coarsely chopped
• ⅓ cup soy sauce
• 1 cup raw white rice
• 2½ cups vegetable broth or water
• salt and pepper, for sprinkling
• ¼ cup sesame seeds

Place sesame oil in a pot and heat over medium heat. Once hot, add garlic. Mix, then add onions and string beans. Sauté for about for 10 minutes, mixing every so often.

Add soy sauce — it should bubble right away. Add rice and broth. Lower heat. Add salt and pepper, then cover pot until rice is fully cooked. Once cooked, mix in sesame seeds.

(Originally featured in Family Table, Issue 795)