Sohla El-Waylly Instagram – I like to steam veggies on top of my rice while it rests for a super easy meal I can sneak in between baby’s naps! #babylistpartner Easy Rice Pilaf with Steamed Veggies serves 2 1 cup short grain rice 2 tablespoons butter 2 garlic cloves freshly ground black pepper 1 cup chicken stock or water big pinch kosher salt 8 ounces quick cooking veggies (try broccoli, spinach, swiss chard, zucchini, etc) handful chives chili crisp, soy sauce, and fried eggs 1. In a medium bowl, rinse the rice until the water runs nearly clear, then cover with water and set aside. 2. In a medium saucepan over medium heat, melt butter until foamy. Add garlic and pepper and cook until aromatic, about 1 minute. Drain rice, then add to pot. Cook, stirring constantly, until sizzling and smells toasty, about 3 minutes. 3. Add stock, salt, and bring to a simmer. Cover, reduce heat to low, and cook undisturbed for 15 minutes. 4. Meanwhile, roughly chop veggies and thinly slice chives. 5. Once rice has cooked, remove it from heat, add chives, and fluff with a fork. Add veggies, cover, and rest for 10 minutes. (If after rest the veggies aren’t cooked enough to your liking, add 2 tablespoons hot water, cover, bring to a simmer, and cook on low for 2 minutes.)