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Brown Rice Salad with Salmon
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.
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