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