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Edamame Bok Choy Rice Bowl

3 cups prepared quick-cooking brown rice 1 tablespoon sesame oil 1 red bell pepper, sliced 2 cups frozen edamame (shelled) 6 ounces (about 5 heads) baby bok choy, coarsely chopped 2 tablespoons low-sodium soy sauce

Prepare quick-cooking brown rice in pot or rice cooker according to package directions. While rice is cooking, heat sesame oil in a sauté pan, skillet, or wok. Add sliced bell pepper and edamame and sauté for 6 minutes. Add bok choy and soy sauce and cook for an additional 4 minutes, just until bok choy is crisp-tender yet bright green. Divide rice among 4 large bowls and top each with 1/4 of the edamame bok choy mixture.