Roasted Vegetables with Brown Rice Recipe

By Lindsay Hunt | February 28, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

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.

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