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 and Green Chile Baked Flautas. I’ll let you know how it goes.
We are still supposed to have some bad weather this weekend, but I’m dreaming of spring fruits and veggies! Hope everyone has a great weekend.
No Comments