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In a deep skillet, heat the oil on medium high. Add the steel cut oats and mix until they are coated in the oil. Cook for 3-4 minutes or until it smells slightly like hazelnut.
Add the water and cover to bring to a boil. Remove the lid and cook for another 15 minutes while mixing from time to time.
Add the salt, cook without a lid for 7 to 10 minutes more or until the oats have a texture that resembles risotto.
Meanwhile, add the edamame in a pot and cover with water. Bring to a boil, then lower the heat and cook for another 10 minutes.
Add the green vegetables to the edamame and cook for another 1 to 3 minutes, depending on the kind of vegetables chosen (1 minute for leafy greens, 2-3 minutes for broccoli or rapini).
Drain the edamame and green vegetables and rinse in cool water to stop the cooking process. Transfer to a bowl. Set aside.
Preparing the sauce
In a small bowl, add the tahini, orange juice and lime juice, sesame oil, soy or tamari sauce, and maple syrup. Whisk until you get a smooth texture. If the sauce is too thick, add a bit of water and whisk again.
Assembly
Divide the oats between the bowls. Top with the edamame and green vegetables. Add the sauce and garnish with slices of citrus and sesame seeds.
Source: Loounie
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.