By Lindsay Hunt | February 28, 2011

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.

Roasted Vegetables with Brown Rice Recipe

Servings: 2-4


  • 1 head cauliflower, cut into small florets
  • 1 pound red bliss or fingerling potatoes, or a mix
  • 1 bunch carrots, peeled and cut into 1/2-inch pieces
  • 1 cup wehani brown rice
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper, to taste


1. Preheat the oven to 400 degrees F.

2. Toss the cauliflower, potatoes, and carrots in the 3 tablespoons of the olive oil, season with salt and pepper. Place the cauliflower on a separate baking sheet than the potatoes and carrots, as the vegetables have different cooking times.

3. In a 2-quart saucepan, combine the rice and 2 cups water. Bring to a boil, and then reduce to a simmer. Add the remaining tablespoon of olive oil and a pinch of salt. Cover and cook 50 minutes.

4. Meanwhile, remove the cauliflower after about 25 minutes.

5. Remove the potatoes and carrots after about 1 hour.

6. After the rice is fully cooked, remove the pot from the heat, keep covered and let sit for 10 minutes. Fluff with a fork, season with salt and pepper.

7. Serve a mound of rice topped with roasted vegetables, and enjoy!

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