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Monday, November 26, 2012

spiced chicken pilaf bento

 
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
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

8 comments:

OhayoBento said...

Oh hello there little fella! What a pretty bird for the bentobird -_^

Bentobird said...

Aw Heather! :)

sheri fujihara chen said...

It's a Bentobird for sure. Lovely colors in both your garden and your bento. Love to see autumn reflected here!

Robin O said...

A saucy jay wrapped in gold, celebrating another fine bento. Bravo!

Rina @ Bento School Lunches said...

What a delicious bento and lovely garden! :)

Bentobird said...

Hiya Sheri--so enjoyed your sweet comments!

Bentobird said...

Oh Robin, poetic comments--thank you, friend!

Bentobird said...

Alawys so sweet and cheery Rina--thank you for visiting!