bento ~ week of 7/16

the lighter summer fare continues. i knew i wanted to do a brown rice salad this week to hit my carbs and with some chickpeas in it, that would be protein as well. but i was stumped with what else to do as far as sides, since i knew i would be packing the salad with veggies as well. then i realized i way too much frozen fruit in the freezer, and gee, cole slaw sounded good.

 

but the brown rice veggie salad is the star of the show, and this is going to become one of my favorite standbys, no doubt changing with the season and veggies available. i really love the different texture and crunch each of the veggies have from the tender zucchini to the super crunchy celery. in my usual lack of any recipe:

 

2 cups brown basmati rice, uncooked

GF temari

apple cider vinegar

olive oil

2 stalks celery

2 zucchini squash

1 bell pepper

pint grape tomatoes

2 cucumbers (or 1 seedless cucumber)

1 can chickpeas, drained

1 bunch green onions

large handful fresh basil

salt, pepper, celery seed, cumin seed

 

steam the brown rice as directed in rice cooker. whisk together a couple tablespoons of temari and about 1/4c. cider vinegar. stream in a tablespoon or so of olive oil. when rice is cooked , put into large bowl and dress immediately with soy/vinegar/oil. cover with towel and let cool.

 

slice zucchini into long quarters and toss with a little olive oil, salt and pepper and give a quick grill until tender. chop all other veggies. chop zucchini once cool.

 

combine all veggies and beans, and dress to taste with oil and vinegar. season with salt, pepper, celery seed and cumin seed (yes, unusual, but i love the smoky hint it gives, and is perfect with the chickpeas). combine veggies with rice and toss until thoroughly mixed. check seasonings and amount of dressing. mine was very dry and "blah" so i added some extra red wine vinegar and a little more temari until i got the tangy bite i was going for.

 

finish with finally chopped basil leaves and chill.

Done