* Note: Bento boxes are made of metal or lacquered wood. These tidy lunch boxes are divided into sections for each part of the meal. MESCLUN SALAD: In a large bowl, whisk together vinegar, brown sugar, salt, and pepper. Whisk in olive oil, and adjust seasoning if necessary. Add greens, and toss to coat thoroughly with dressing; your hands are the best tools for this job. (Serves 4) PICKLED VEGETABLES: Peel carrot and cut at angles into 1/2-inch pieces. Cut red and yellow peppers into 1/2-inch triangles. Peel and cut jicama into 1/2-inch triangles. In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until sugar and salt dissolve and mixture is heated through. Place vegetables in a medium-size bowl, and pour hot pickling mixture over vegetables. Let vegetables sit 1 hour at room temperature or 4 hours in refrigerator, covered. Serve cold or at room temperature. (Serves 4) SCALLOPS: Cut scallions at an angle into 1-inch pieces. Finely julienne the carrots using a Japanese mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir in scallions, and covered cook, 10 minutes. Add carrots, and cook for about 1 minute. Heat peanut oil in a large saute pan over high heat. Season scallops with salt, and place in saute pan to sear until brown and crusty, about 2 minutes on each side. To serve, place a bed of scallion-carrot mixture on the plate and arrange scallops around it. Drizzle with any scallion liquid that may be left in pan. (Serves 4) RICE: Rinse rice well. Grind tea in a spice grinder until it becomes a fine powder. In a medium pot, add rice and 2 cups cold water. Let soak 30 minutes. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low. Cover, and let simmer 11 minutes. Remove from heat, and let rest, covered, about 5 minutes. Let cool 10 minutes. Stir in tea powder, oil, salt, and pepper with a wooden spoon or spatula. Wet hands and rice molds with water to prevent rice from sticking. Fill molds about two-thirds full with rice. Using a gentle rocking motion, evenly compact rice with the molds press. Push the rice through the mold. Repeat with remaining rice. Serve hot or at room temperature. (Makes 4 cups) Cuisine: "Japanese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 423 Calories (kcal); 23g Total Fat; (48% calories from fat); 21g Protein; 33g Carbohydrate; 37mg Cholesterol; 3048mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Recipe by: Recipe from Ellen Greaves Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (600g)|
|Recipe Makes: 4|
|Calories from Fat: 399 (36%)|
|Amt Per Serving||% DV|
|Total Fat 44.3g||59 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 37mg||11 %|
|Sodium 1069.5mg||37 %|
|Potassium 931.3mg||25 %|
|Total Carbohydrate 147.9g||44 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 137.2g|
|Protein 28.7g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1112
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