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Posts Tagged ‘forbidden rice

One of my favorite things to do when I have a moment of spare time is to find local grocers with imported foods and dive in.  I have found some tiny grocers in my town hidden in small strip plazas and off the beaten path.  One of my favorites is a small Asian grocer.  I’ve discovered vegetable and fruits I’ve never seen, foods that aren’t normally available here and more importantly some inspiration to look at food a little differently.  A few weeks ago we tried Forbidden Rice which has a heavier feel to it and is black in color.  This time I found black rice pasta.   It looks jet black before it’s cooked and then it takes on a purplish hue once it’s cooked.  It’s gluten free, allergy friendly and makes the same old dishes more interesting.

Miss G has black rice pasta mixed with a bit of Earth Balance coconut spread.  I sauteed some Field Grain vegetable sausages to go with the pasta and made a face of it.  The “hair” is vegan parmesan, eyes and nose are roma and grape tomatoes and the sausage pieces are the mouth.  In the top left compartment are dried cherries and cashews and at the top right are black seedless grapes packed in her Easy LunchBoxes container.

In her Happy Tiffin stainless bento are purple sweet potato chips, pear slices, clementine orange sections and sliced kiwi for her preschool snack.

And my little Miss 2 year old has a LunchBots Quad.  From the top left are black seedless grapes, black rice pasta and Field Grain sausage, pear and clementine pieces and raspberries for lunch.

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It’s Meatless Monday!  I’ll post my variation of the recipe below for those interested.  Miss G has forbidden (black) rice topped with stir-fryed veggies and a small sauce container of soy.  At the top left are dried cranberries, goji berries and dried edamame.  At the top right is a pumpkin clementine all packed in her Easy LunchBoxes container.

Meatless Monday Stir Fry with rice:

Choose any kind of rice that you have handy and cook.  While rice is cooking, cut up the vegetables that you’d like in your stir fry.  I had broccoli, onions and carrots.  I saute them in water and cook until tender.  I also made a first attempt at brown sauce.  I used 1/4 cup soy sauce, 1/3 cup vegetable broth, 1/3 cup of molasses, 1 teaspoon of grated ginger and 3 teaspoons of minced garlic.  Next time I will add 1 tsp of cornstarch at a time until it thickens a bit.   This sauce is definitely something you make to suit your taste.  My kids won’t eat a lot of ginger so I minimize it.  Cook ingredients in a sauce pot over medium heat for about 5 minutes and pour over rice and veggies.  Dinner is served!

Miss G’s Happy Tiffin container is filled with plum sections and a half of an apple.  The round container is filled with peach flavored almond milk yogurt.

Things I used to make this lunch:

Lots of love in these lunches today.   Some leftover love too.  I don’t like to waste food so Miss G has leftover spelt pasta with marinara today.  At the top right is forbidden rice with sweet potatoes and a baked potato heart on top from last night’s dinner.  In the main compartment are mini almond butter heart sandwiches on Rudi’s Whole Grain bread, strawberry and watermelon hearts and green seedless grapes packed in her Easy LunchBoxes container.

Miss G started a new preschool this fall, and she’s not allowed to have any characters on her lunchboxes, water bottles, etc.  Luckily we get a ton of use out of our Easy Lunchboxes and LunchBots containers.  I did scour the internet for new bento boxes to have on hand, and I found a company called Happy Tiffin.  They make old school tin lunchbox containers, stackable stainless containers, and they have an adorable line for kids that is perfect for us.  The one we chose is called “Lunch Time”.  They’re a bit more expensive, but from experience my stainless bento boxes stand the test of time.  Since these are going to be passed down to Miss A (2),  I decided it was worth it.

I packed the Lunch Time tiffin for snack with strawberry hearts, large green grapes and coconut milk peach yogurt in the stainless container for dipping.

My husband had leftovers today too with a giant bento of leftover pasta (not shown).  He has a mixed green salad with purple cabbage and carrot hearts.  At the top left are seedless green grapes and top right are jicama slices sprinkled with chili powder and lime for squeezing on top packed in his Easy LunchBoxes container.

Things I used to make this lunch:


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