Sometimes it amazes me the deliciousness that can be hiding in the fridge, just waiting to be eaten. This bento is made entirely out of things hanging around with nothing better to do than jump into my bento box! The most time consuming part was sautéing the mushrooms.
I had leftover barley, which I mixed with sautéed mushrooms (around 3/4 cup before cooking) and about a tablespoon of pine nuts. I then sprinkled some dried cranberries over for colour. I had a little piece of cheese that had managed to escape me, and I sliced that in a little food cup. I have a tiny bit of green leaf lettuce as baran to contain the barley. Finally, I have some more of the cannellini bean spread which will go nicely with raw green pepper slices.
My morning snack will be an apple and my afternoon snack will be a home-made coconut Larabar. Or a peanut butter pretzel Luna bar if my husband was able to find some while on his golf trip to Montana and thus brought some back!
For those wondering about the nutritional stats: 380 cals, 59g carbs, 10g fat, 16g protein, 11g fibre.