In a mixing bowl, combine 1 cup cooked brown rice, 1/2 cup frozen shelled edamame (thawed), 1/4 cup grated carrot, and 2 to 4 thinly sliced scallions (about 1/3 cup). Add 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. Season to taste with rice wine vinegar (about 1 teaspoon), soy sauce (about 2 teaspoons), vegetable or sesame oil (about 1 teaspoon), salt, and freshly ground black pepper. Divide mixture between 2 containers and top each with 3 to 4 ounces cooked salmon broken into smaller pieces. Keep cool until ready to eat. Makes 2 servings.
A sinking economy, rising food costs: What's a girl on a budget to do? Suzan Colon dusted off the old brown bag and discovered fresh ideas about bringing homemade meals to work. Plus, five great recipes to get you started.
Our December issue features Oprah's Favorite Things—as well as your chance to win them all! You'll also find our easy holiday declutter plan, Dr. Oz's guide to sleeping better (starting tonight) and the ultimate holiday menu.