Sesame Edamame Brown Rice Bowls

What you need

• 2 cups cooked brown rice
• 1 cup shelled edamame, thawed if frozen
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon toasted sesame seeds
• 1 green onion, thinly sliced
• 1 cup shredded purple cabbage

The easy way

1. In a small jar, shake together soy sauce, sesame oil, rice vinegar, and honey to create the dressing.
2. Combine warm brown rice and edamame in a large bowl.
3. Pour half of the dressing over the rice mixture and toss gently to coat evenly.
4. Divide the rice and edamame among bowls and top with shredded purple cabbage and sliced green onions.
5. Drizzle with remaining dressing and sprinkle with toasted sesame seeds before serving.
6. Store leftovers in an airtight container in the refrigerator for up to three days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.