Number 4: It’s Spring!

bento 4

In this bento: curried wild rice salad with raisins, salad greens (soy-dashi-vinegar dressing not photographed), and a prosciutto wrap with tomato and mozzerella.

The wild rice salad is a recipe adapted from the April issue of Gourmet and traces its origins ultimately to a restaurant called 131 Main in Cornelius, North Carolina. I modified it to suit my personal taste and my pantry. The pecans are left out this time, but it would definitely be a good idea to have them.

bento 4

Note: This is from a backdated post, previously from livejournal. Text has been edited to fit this new setting.

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