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Archive for the ‘grains’ Category

Couscous with tomato sauce and herbs in the upper tier. Mozarella sticks, egg, cucumber, stuffed peppers and seedless grapes for dessert in the lower tier of a new My Neighbour Totoro bento box bought at SF bokhandeln.

When I make bentos these days, I often use bulgur or couscous. I find these grains very useful for bento for two main reasons, really: they are both quick and simple to make and very variable, and as opposed to rice or pasta/noodles, bulgur and couscous actually benefit from sitting out and being reheated. Most middle-eastern salads employing these grains require you to let them sit out for a while to let the flavours mingle and strengthen. As such, they are perfect for bento!
I make both in the same way: simply pour boiling water on the grains in a bowl, add salt and a pat of butter and spice depending on your taste and what’s available. This time I added a bit of tomato sauce left over from dinner and some fresh mint and basil. I chopped up the cucumbers some more and mixed them in at lunchtime, which made a nice and fresh salad.

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Back from summer holidays! This is a bento to get me back into a good eating habit after almost three weeks of eating out twice a day.

The box in the background holds bulgur with red onion and herbs. I made two of those boxes, one for the BF and one for me. The foreground box will be shared between the two of us. I find that three of the four layers I ordered from monbento are plenty to feed the two of us! Even a little much if you stuff two with carbs.

The foreground holds small peppers stuffed with cheese, fried halloumi cheese, asparagus, homegrown cherry tomatoes and herbs. There is some Ajvar dip in the yellow container and homegrown physalis as dessert!

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Bento #363

I had some spaghetti and leek left over from dinner yesterday, so I made a frittata with egg and the leftovers.
Sides are boiled Einkorn wheat with a cherry tomato and some lemon balm, broccoli, mango chutney, an olive and a fudge candy for dessert.

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Leftover mushroom risotto, celery sticks,carrot and cheese flowers, oregano, cherry tomato, sugar pea and parmesan decoration.

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Dinkel with some corn mixed in, Halloumi, carrots, broccoli, some ajvar and mayo to dip. Lemon balm decoration.

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A simple bento with Korean mixed grains (different types of rice and barley, and millet) decorated with a cherry tomato, chili cheese tops from the freezer, sliced sugar snap peas, spring onion, radishes, oregano sprigs and olives on a large basil leaf.

The 15-grain mix I got from a Korean store is expensive but delicious! I do think it is better fresh though – quite a bit of the delicious nutty flavour got lost when I rewarmed the bento.

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Bento #320

Big box (foreground): bell pepper stuffed with feta, olives, cherry tomato, chocolate, mouhammara, eggplant spread and some parsley and lettuce as decoration.
Small box (background): Tabbouleh, more olives, feta with black pepper and another cherry tomato.
Iranian flatbread on the side.

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