2 cups brown rice
4 cups water or vegetable broth
1 cup fresh squeezed orange juice
1 package frozen, shelled edamame
1 cup shredded carrots
1 cup sliced white mushrooms
1⁄2 teaspoon cumin
1 clove garlic minced
1⁄2 cup chopped green onion
Combine orange juice and water/broth in a saucepan and bring to a boil. Add brown rice and bring back to a boil. Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove lid to let steam escape and set aside.
While rice is cooking, prepare edamame according to package directions but without salt. Drain in a sieve. Sauté garlic, cumin, mushroom and carrot just until tender (do not overcook).
Put rice in a large bowl and add the edamame and other vegetables. Top with chopped green onion. Servings:4-6 entrée size
Serve with orange slices and celery sticks.