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RECIPE
14 INGREDIENTS 7 STEPS 45min

Edamame and Brown Rice Bowls

These are such simple, wonderful and nutrient-packed bowls with lots of edamame, brown rice, baby bok choy, and a sensational sauce!
Edamame and Brown Rice Bowls Recipe | SideChef
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.
http://jeanieandluluskitchen.com/
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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.
http://jeanieandluluskitchen.com/
45min
Total Time
$1.16
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Rice Mixture

1 Tbsp
Sesame Oil
4 1/3 cups
Frozen Shelled Edamame
1 cup
Roughly Chopped Baby Bok Choy
1 pinch
3 1/2 cups
Vegetable Stock
to taste
Sliced Avocados
for topping
(optional)
to taste
for topping
(optional)

Sauce

1 cup
Thinly Sliced Scallions
1/4 cup
Rice Vinegar
1
Orange , juiced
2 Tbsp of juice needed
1 tsp
Sesame Oil

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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
Start on 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.
Step 2
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.
Step 3
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.
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 (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.
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!
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