I discovered Lundberg Farms’ Wehani rice about a year ago. While shopping, I mistakenly grabbed a bag of this red rice, instead of short-grain brown rice. I cooked it anyway, and the rich, buttery scent that wafted out of the pot has kept me buying packages of this distinctive rice.
Never a rice lover, I did not expect to develop a taste for any kind, red, white, or brown. To my surprise, I was overcome with cravings for a bowl of this rice, buttered and topped with sea salt. I assumed it was an ancient rice, revered over the centuries for its unusual aroma and taste. A quick check on Wikipedia revealed that in fact, it’s a recent creation of the Lundberg family, who named it after the brothers: Wendell, Eldon, Homer, Albert, and Harlan. So no monks hand-harvesting the grains one by one, but does it matter?
I love this nutty, buttery, and filling rice, which makes white rice taste boring. I love it’s unusual hue, and it pairs perfectly with roasted vegetables that have carmelized on their edges. This recipe would work just as well with any other kind of whole-grain, such as quinoa, but I suggest branching out for a bag of Lundberg Wehani Rice. If you can’t find it at your local market, purchase the rice online.