Green lunch box
Created by Susan Spungen
Servings: Serves 2
  • 1 cup cooked brown rice
  • 1/2 cup frozen shelled edamame (thawed)
  • 1/4 cup grated carrot
  • 2 to 4 thinly sliced scallions (about 1/3 cup)
  • 1/2 cup (or more) cooked vegetables (use whatever you have on hand, such as roasted squash, green beans, snap peas, green peas, red peppers, or broccoli)
  • 1 tsp. rice wine vinegar
  • 2 tsp. soy sauce
  • 1 tsp. vegetable oil or sesame oil
  • Salt and freshly ground black pepper
  • 6 to 8 ounces cooked salmon , broken into smaller pieces
In a mixing bowl, combine brown rice, edamame, carrot, scallions, and cooked vegetables. Season to taste with rice wine vinegar, soy sauce, vegetable or sesame oil, salt, and pepper. Divide mixture between 2 containers, and top each with 3 to 4 ounces salmon. Keep cool until ready to eat.

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