Combine 1 cup of Village Harvest Black Rice with 1¾ cups water in a pot and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes or until all water is absorbed. In a separate fry pan, heat the vegetable broth (or oil) on medium-high heat and sauté the onion with garlic for about 4 minutes or until transluscent. Add a pinch of salt and pepper. Mix in the edamame, carrots and zucchini and mushrooms. Reduce heat to medium and sauté about 7-8 minutes or until carrots are softened. Add in the purple cabbage last and cook about 1-2 minutes. Turn off heat. In a small bowl, whisk together all ingredients for the Lemon Ginger Tahini Sauce, adding the water only if needed to reach desired consistency. Add 1 cup of cooked black rice to a bowl with 1-2 cups of your favorite greens and the desired amount of sautéed veggies over top. Drizzle with the tahini sauce. Sprinkle with sesame seeds. Enjoy!