Edamame and Brown Rice Bowls

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.

Add in 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) and Ground Black Pepper (1 pinch). Transfer to a plate and set aside.

Add in Short Grain 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 Scallion (1 cup), Rice Vinegar (1/4 cup), 2 Tbsp of Orange (1), Low-Sodium Soy Sauce (1 Tbsp), and 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) and Slivered Almonds (to taste) if desired. Serve and Enjoy!