Grilling season but make it vegan! These Grilled Eggplant Bowls are packed with so much smoky, savory flavor you won’t even miss the meat. Add a drizzle of marinade, cashews for crunch, and soak it all up with perfectly fluffy Organic California White Jasmine Rice. 😋 ⁠ ⁠ INGREDIENTS ⁠ 1 cup Lundberg Organic California White Jasmine Rice ⁠ 1 ½ cups water ⁠ 1 eggplant, large, sliced ⁠ ¾ cup Bachan’s Original Japanese Barbecue Sauce (or Bachan's Gluten-Free Japanese Barbecue Sauce) ⁠ ¾ cup cashews, roasted ⁠ ¼ cup Lundberg Organic Brown Rice Syrup or maple syrup ⁠ 2 Tbsp. garlic, minced ⁠ 2 Tbsp. ginger, fresh, grated ⁠ 1 Tbsp. vegetable oil ⁠ 3 stalks, green onion ⁠ Toasted sesame seeds, for garnish ⁠ Red chili flakes, for garnish ⁠ Green onion, for garnish ⁠ ⁠ INSTRUCTIONS ⁠ 1. Combine rice, liquid, and butter or oil in a pot and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 15 minutes. Remove from heat (keep covered) and steam for 5...