I've been so inspired this week by the creative and savory whole grains at hapa bento--as so often happens, Debra bentos just the seasonal flavors and textures I'm craving (or that I start craving once I've seen her latest post!)
So today's vegetarian bento combines green mung beans, black rice and a seven-grain Japanese mix with rice and barley varieties and sesame seeds along with butternut squash and mushrooms for a very October-flavored lunch...and added it to this month's B.O.M.B. event chez hapa bento!
mixed grains and green mung beans before cooking:
vibrant squash at the farmer's market:
in the bento: over yummy mixed grains, a goat cheese autumn bunny and butternut squash ginkgo leaf, snow pea shoots and a baby bella mushroom, mashed butternut squash, golden tomatoes, Japanese burdock pickle, and a mini tart filled with mushrooms and Greek yogurt...plus half of a crisp granny smith apple and honey-dipped walnuts...
yay, it's almost Friday!