Vegetable and Edamame Rice Bowl with Flavorful Onion Dressing

1.Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender. Remove from heat and let it sit, covered, for 5 minutes.

2.While the rice cooks, bring a pot of water to a boil. Add the shelled edamame and cook for 3-4 minutes until tender but still bright green. Drain and set aside.

3.In the same boiling water, blanch the broccoli florets and carrot slices for 2-3 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to stop cooking and preserve color. Drain again and set aside.

4.In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté gently for 5-7 minutes until soft and translucent but not browned. Remove from heat and let cool slightly.

5.In a small bowl, whisk together the sautéed onion (including any oil in the skillet), rice vinegar, soy sauce, honey (or maple syrup), salt, and pepper to create the dressing. Adjust seasoning to taste.

6.In a large bowl, combine the cooked rice, edamame, blanched broccoli, and carrots. Drizzle the onion dressing over the mixture and toss gently to combine evenly.

7.Divide the vegetable and edamame rice mixture into serving bowls. Garnish with chopped green onions or toasted sesame seeds if desired. Serve warm or at room temperature.