Prepare the rice mixture by heating
Sesame Oil (1 Tbsp)
in a large pot over medium-high heat. Add
Shelled Edamame (4 1/3 cups)
and cook until tender.
Baby Bok Choy (1 cup)
and cook for just 1 minute or so to warm it through and wilt it. Season the mixture to taste with
Salt (1 pinch)
Ground Black Pepper (1 pinch)
. Transfer to a plate and set aside.
Brown Rice (2 cups)
and barely toast it for 30 seconds in the pot, before pouring in
Vegetable Stock (3 1/2 cups)
. Let the stock come to a gentle boil, then cover the pot with a lid. Turn the heat to medium-low.
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.
While the rice cooks, make the sauce. Combine
Scallions (1 cup)
Rice Vinegar (1/4 cup)
, 2 Tbsp of
Orange Juice (1)
Low-Sodium Soy Sauce (1 Tbsp)
Sesame Oil (1 tsp)
in a blender and pulse it together until it becomes a lovely, smooth sauce.
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.
Scoop into bowls and top with
Avocados (to taste)
Slivered Almonds (to taste)
if desired. Serve and Enjoy!