Makes enough for 4 to 6 1 cup sliced scallions (green onions) 1/4 cup rice vinegar 2 tablespoons orange juice 4 teaspoons toasted sesame oil 1 teaspoon tamari or soy sauce Cooked brown rice, 2 to 3 cups 4 cups shelled edamame 1/3 cup sliced almonds, toasted (optional)  Make the sauce: Throw the first five ingredients into a food processor or blender and let it run until the sauce looks sorta smooth. You should get about 2/3 cup of sauce. To assemble the bowl, spoon equal parts brown rice and edamame into a bowl and drizzle a tablespoon or two of sauce all over it. One serving is about 1/2 cup each of rice and edamame. Sprinkle sliced almonds on top for extra crunch. You can make this s*** all on Sunday night and heat it up all week. My notes: The cookbook authors suggest this as a breakfast dish. It’s a little too oniony for me to eat early in the morning, but I did enjoy this for lunch. It’s a simple, but healthy dish and can be eaten warm or at room temperature. Adapted from Thug Kitchen: The Official Cookbook. Next, I’m going to try the Sweet Corn…