Showing posts with label Forbidden rice. Show all posts
Showing posts with label Forbidden rice. Show all posts
Tuesday, October 4, 2011
Jack-O-Lantern Sushi Bento
Today's TinySprite bento is no-cook: turkey dog "sushi" with black Forbidden (mixed with white) rice. I made the little jack-o-lantern faces from nori, and the most time-consuming part was cutting the smiles. I first cut a regular smile shape, then cut the three teeth afterwards. The stems are bits of peapods. There are also carrots, strawberries, Okinawan sweet potato, blackberries, raspberries and grapes. Are you getting tired of the jacks yet? Or are you asking yourself whether I can possibly keep it up for another 3 and a half weeks? Good question. I'm betting I will have to start recycling ideas pretty soon. ^_^
Thursday, February 18, 2010
Brown Bear Bento
Today I made a batch of mixed rice, containing black "Forbidden" rice, brown rice and regular white rice. This combinations ends up looking kind of multihued purple and black. It's nutty and chewy, and really good -- the kids love it too! Anyway, I always think this rice makes a nice bear-colored musubi, so that's what I made.
The bear face is molded by hand using fresh, hot rice, and the facial details are made from tofu and nori. I also baked some wild Alaskan salmon with just olive oil, and then dressed it in Mauna Kea sauce, which I usually use with chicken as in this bento, but which is also good with fish.
For color I added star cut baby carrots and a grape tomato puffy heart (thanks for the idea, hapa bento!)! I also roasted some brussels sprouts and mini sweet peppers. If you crosscut the sprouts, you'll see that they open up and "bloom" during cooking. Sometimes I toss with balsamic vinegar, which saturates them all the way through and they taste fanTAStic!
Fruits include strawberry, red grapes and mini mandarin.
Rawr!
The bear face is molded by hand using fresh, hot rice, and the facial details are made from tofu and nori. I also baked some wild Alaskan salmon with just olive oil, and then dressed it in Mauna Kea sauce, which I usually use with chicken as in this bento, but which is also good with fish.
For color I added star cut baby carrots and a grape tomato puffy heart (thanks for the idea, hapa bento!)! I also roasted some brussels sprouts and mini sweet peppers. If you crosscut the sprouts, you'll see that they open up and "bloom" during cooking. Sometimes I toss with balsamic vinegar, which saturates them all the way through and they taste fanTAStic!
Fruits include strawberry, red grapes and mini mandarin.
Rawr!
Monday, December 14, 2009
Snowfuman Bento!
Get it? Tofu-Snowman? Snow-tofuman? Hm. Okay, nevermind.
One more snowman bento -- I forgot to add him into the last post, but it's okay.. I think he may be my favorite. Doesn't he look happy? Maybe because he's making his final appearance in a long week full of snowman bento? Or because I finally managed one that looks kind of cute rather than "interesting"? Trouble is, since I have been in snowman mode so long I may have a hard time remembering other Christmas theme possibilities for this week's bento... Well. Anyway.
For this one I made ma po tofu using ground chicken, fermented mustard greens, green onions, black bean sauce and a little guilin chili garlic sauce ('cuz I love it, but the kids can't handle too much). Also, I roasted some asparagus in olive oil and garlic powder. I made the tofu snowman face with nori and carrot facial detail and purple potato hat with yellow carrot buckle on a bed of white/brown/black (Forbidden) rice mix. Raw carrot stars. Fruit section has kiwi flowers with blueberry centers, satsuma mandarins, strawberry and raspberries.
Is it cold where you are too? Snowman is happy about it, but I'm not! I am counting the days until we are on vacation.. to a sunny and warm spot on the globe where we can thaw out ^_^
One more snowman bento -- I forgot to add him into the last post, but it's okay.. I think he may be my favorite. Doesn't he look happy? Maybe because he's making his final appearance in a long week full of snowman bento? Or because I finally managed one that looks kind of cute rather than "interesting"? Trouble is, since I have been in snowman mode so long I may have a hard time remembering other Christmas theme possibilities for this week's bento... Well. Anyway.
For this one I made ma po tofu using ground chicken, fermented mustard greens, green onions, black bean sauce and a little guilin chili garlic sauce ('cuz I love it, but the kids can't handle too much). Also, I roasted some asparagus in olive oil and garlic powder. I made the tofu snowman face with nori and carrot facial detail and purple potato hat with yellow carrot buckle on a bed of white/brown/black (Forbidden) rice mix. Raw carrot stars. Fruit section has kiwi flowers with blueberry centers, satsuma mandarins, strawberry and raspberries.
Is it cold where you are too? Snowman is happy about it, but I'm not! I am counting the days until we are on vacation.. to a sunny and warm spot on the globe where we can thaw out ^_^
Monday, October 19, 2009
Sausage & Forbidden Rice Bento
Chicken sausage (all natural, TJ), Forbidden black / brown / white rice onigiri with radish and sweet potato detail, sesame spinach and garlic enoki. Maroon & yellow carrot skewer. Purple & yellow cauliflower, tomato, peapods.
Fruits: plum, strawberry, black grapes and golden raspberries.
This one is not so fancy, but has lots of interesting tastes :)
Fruits: plum, strawberry, black grapes and golden raspberries.
This one is not so fancy, but has lots of interesting tastes :)
Tuesday, August 4, 2009
Forbidden Rice
We rarely eat plain white rice, preferring to make mixed riced using several other kinds of grains. For the rice I made today, I used equal parts white rice, brown rice, pearl barley and Forbidden (black) rice. This black rice is short grain; do not confuse it with wild black rice, which is actually a grass and is rather a long grain. When you cook Forbidden rice, the black color will extend to the other kinds of rice, resulting in a very interesting color combination. This batch looks dark purple to me. If you routinely use whole grain to boost your white rice, you may come to love the crunchy / chewy texture it adds to the rice. All of us in the family love it, kids included!
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