Hello there! In today's bento, a tasty brown rice pilaf with chicken and persimmon, served up with garden radish and greens and a slice of roast squash from Thanksgiving dinner.
Brown Rice Pilaf with Persimmon and Chickpeas
Saute one half of a large red onion, sliced into crescents in a tablespoon of butter. Add a cup of basmati brown rice, salt, freshly ground black pepper, a half inch piece of diced fresh ginger, and dashes of cinnamon and ras al hanout to taste, then pour in two cups of water.
Add a sliced firm persimmon to the pilaf and if you feel like tipping the balance more towards sweet, a handful of dried dates, and toss in a half cup of toasted, chopped almonds. Cook, covered until rice is tender, then add torn pieces of cooked chicken (I used about 1/4 of a roast chicken--dark meat adds extra savor). Stir in a cup of cooked chickpeas, two bias-cut scallions and melt in some more butter. Taste and correct seasonings: is the dish mildly spiced, savory-sweet and buttery? You are there. Serve and enjoy!
"Red Scarlet" radish
Lemons and pink-violet geranium from the garden