For this recipe you must gather:

2 tablespoons canola oil

2 cups finely chopped onions*

3 garlic cloves, minced or pressed

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/3 cup raw basmati rice

4 cups water or vegetable stock

2 cups finely chopped tomatoes

2 tablespoons chopped fresh cilantro

Method

After building a fire, warm the oil in a saucepan. Add the onions, garlic, and salt and sauté on medium heat for about 10 minutes, until the onions are translucent, stirring often. Add the cumin and coriander and sauté for a minute, stirring constantly. Add the rice and water or vegetable stock. Cover and bring to a boil; then reduce the heat. Meditate for 25 minutes or until your ninja intuition tells you that the rice is tender. Stir in the chopped tomatoes, cover, and cook on low heat for about 5 minutes, until the tomatoes are tender. Add the cilantro, salt and pepper to a ninja’s liking. For a more intense soul cleansing, share with the peasants.

* For a novice, I recommend using your sword. For those ninjas who are more advanced, I dare you to do this using your BARE HANDS.**

** A ninja rarely cries…this may be one of them.

 This little miracle of a dish will help you do just that: Feta cheese reminiscent of snowfall blankets summer fruits nestled in grains and seasoned with the peppery flavor of fresh basil. If you are a devotee of the bento tradition in search of a well packed meal, we believe that this self contained dish, whose flavors intensify with time, will leave you fulfilled and ready to face the oncoming foe.  

You will need:

1 cup Bulgar or Quinoa (or whichever grain the peasants are paying you in these days)
2 cups Water 
5 Fresh Tomatoes
Salt

1 Onion
Olive Oil
Cooking wine (red for preference)

3 peppers the color of your true love’s heart 

One cup fresh basil, corsely chopped
3 cloves garlic, diced
Feta cheese 

Glass baking dish. 

First:

Preheat the oven to 350 degrees.

Seed and chop the tomatoes. Sprinkle with salt, and let them stand for about 15 minutes in a colander to drain. 

Next:

Add the bulgar to the water, and simmer, covered, for 15 minutes until cooked through. 

Meanwhile:

Cut the peppers in half lengthwise, removing the seeds and veins. If you wish, you can prepare the peppers by simmering them gently in water until they are tender, but not too soft. Chop the onion and saute in the olive oil until glassy. Add a splash of wine and stir briefly to deglaze the pan. Transfer the onions to the glass dish and arrange the peppers on top. Place in the oven and bake until the stuffing is ready. This will allow the onions to flavor the peppers. 

Saute the garlic in more olive oil to release its aroma. Transfer the cooked bulgar to the pan and toss in the tomatoes. Cook, stirring frequently, until the tomatoes are heated through and begin to cook down. Add the fresh basil and heat until wilted, about 2 minutes. Remove from heat and transfer the stuffing to the peppers. If you have not precooked the peppers, bake the entire dish at 350 for 45 minutes. Sprinkle with feta cheese and place in the oven to broil, about 3 minutes. 

Serve, or save for a time when you aren’t actively engaged with the enemy.