These are such simple, wonderful and nutrient packed bowls with lots of edamame, brown rice, baby bok choy and a sensational sauce!
First, start on the rice mixture. Heat the sesame oil in a large pot over medium high heat. Heat the edamame through in it until tender. Then add in the bok choy for just a minute or so to warm it through and wilt it. Season the mixture to taste with salt and pepper. Remove it all to a plate. Add in the rice and barely toast it for 30 seconds in the pot, before pouring in the stock. Let the stock come to a gentle boil, then cover the pot with a lid and turn the heat to medium low. Let the brown rice cook until all of the liquid is gone and it is tender, for about 25 to 30 minutes. Check on it toward 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 all of the ingredients 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 to it and stir it all well. Then pour in the sauce and stir that in thoroughly as well. Scoop into bowls and top with sliced avocado and slivered almonds if desired. This also makes a fantastic meal prep if you want to store it in individual containers to heat up for the week. Enjoy!