Edamame and Brown Rice Bowls

14 INGREDIENTS • 7 STEPS • 45MINS

Edamame and Brown Rice Bowls

Recipe

These are such simple, wonderful and nutrient-packed bowls with lots of edamame, brown rice, baby bok choy, and a sensational sauce!

These are such simple, wonderful and nutrient-packed bowls with lots of edamame, brown rice, baby bok choy, and a sensational sauce!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

45MINS

Total Time

$1.19

Cost Per Serving

Ingredients

Servings

8

us / metric

Rice Mixture

1 Tbsp

Sesame Oil

680 g

Frozen Shelled Edamame

75 g

Roughly Chopped Baby Bok Choy

1 pinch

1 pinch

Ground Black Pepper

380 g

Short Grain Brown Rice

840 mL

Vegetable Stock

to taste

Sliced Avocados

for topping

optional

to taste

Slivered Almonds

for topping

optional

Sauce

30 g

Thinly Sliced Scallions

4 Tbsp

1

Orange, juiced

2 Tbsp of juice needed

1 1/3 Tbsp

Low-Sodium Soy Sauce

1 tsp

Sesame Oil

Nutrition Per Serving

VIEW ALL

Calories

315

Fat

8.2 g

Protein

14.0 g

Carbs

50.2 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

Author's Notes

This dish also makes a fantastic meal prep. You can store it in individual containers to heat up for the week.

Cooking Instructions

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step 1

Prepare the rice mixture by heating Sesame Oil (1 Tbsp) in a large pot over medium-high heat. Add Shelled Edamame (680 g) and cook until tender.

step 2

Add in Baby Bok Choy (75 g) and cook for just 1 minute or so to warm it through and wilt it. Season the mixture to taste with Salt (1 pinch) and Ground Black Pepper (1 pinch). Transfer to a plate and set aside.

step 2 Add in Baby Bok Choy (75 g) and cook for just 1 minute or so to warm it through and wilt it. Season the mixture to taste with Salt (1 pinch) and Ground Black Pepper (1 pinch). Transfer to a plate and set aside.

step 3

Add in Brown Rice (380 g) and barely toast it for 30 seconds in the pot, before pouring in Vegetable Stock (840 mL). Let the stock come to a gentle boil, then cover the pot with a lid. Turn the heat to medium-low.

step 4

Let the brown rice cook until all of the liquid is gone and until it's tender, for about 25 to 30 minutes. Check on it towards the end. If the liquid is gone before the rice is tender, just add a little more stock or water and let it finish cooking.

step 5

While the rice cooks, make the sauce. Combine Scallions (30 g), Rice Vinegar (4 Tbsp), 2 Tbsp of Orange Juice (1), Low-Sodium Soy Sauce (1 1/3 Tbsp), and Sesame Oil (1 tsp) in a blender and pulse it together until it becomes a lovely, smooth sauce.

step 5 While the rice cooks, make the sauce. Combine Scallions (30 g), Rice Vinegar (4 Tbsp), 2 Tbsp of Orange Juice (1), Low-Sodium Soy Sauce (1 1/3 Tbsp), and Sesame Oil (1 tsp) in a blender and pulse it together until it becomes a lovely, smooth sauce.

step 6

When the rice is done, add the edamame and bok choy mixture and stir well. Pour in the sauce and stir that in thoroughly as well.

step 6 When the rice is done, add the edamame and bok choy mixture and stir well. Pour in the sauce and stir that in thoroughly as well.

step 7

Scoop into bowls and top with Avocados (to taste) and Slivered Almonds (to taste) if desired. Serve and Enjoy!

step 7 Scoop into bowls and top with Avocados (to taste) and Slivered Almonds (to taste) if desired. Serve and Enjoy!

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