Ingredients
- 100 g white rice
- 6 green asparagus
- 3 radishes
- A few cashew nuts
- A few pecan nuts
- Olive oil
- Balsamic Vinegar
- Lemon juice
Instructions
In a sauce pan, bring water to a boil and cook the rice for 10 minutes.
In the meantime, wash the radishes, cut them into slices and set aside.
Trim and cut each asparagus in two lengthwise with a sharp, clean knife. Brown the asparagus in a hot pan with a drizzle of olive oil. They should be cooked and slightly grilled.
Arrange the rice, asparagus, radishes, cashew and pecan nuts in one of the bento box compartments.
For the dressing: Mix two tablespoons of olive oil with one tablespoon of balsamic vinegar and a drizzle of lemon juice.
This recipe goes along perfectly well with a vanilla yoghurt, some muesli and slices of grapefruit.