The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston lettuce or curly frisée.

Susan Herr
Source: EatingWell Magazine, April/May 2005


Ingredient Checklist


Instructions Checklist
  • Combine rice and water (2 cups water if using brown basmati) in a 3-quart saucepan; bring to a boil. Reduce heat to low, cover and cook until all the water has been absorbed, 40 to 45 minutes. Remove from heat; let rest, covered, for 10 minutes. Spread the rice out on a large baking sheet until cooled to room temperature, about 15 minutes.

  • Meanwhile, toast cumin in a small skillet over medium-high heat until fragrant and lightly toasted, 1 to 2 minutes for seeds, 1 minute for ground cumin. Transfer to a blender or food processor and let cool for several minutes. Add oil, vinegar, oregano, garlic, salt and pepper and process until the garlic is finely chopped.

  • Transfer the rice to a large bowl and toss with beans, scallions and bell pepper. Pour the dressing over the salad and toss well to combine.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Note: Wehani rice, an aromatic brown rice related to basmati, has a sweet, nutty flavor, a light reddish color, and splits like wild rice when cooked. It can be found in the health-foods section of large supermarkets or at natural-foods stores.

Nutrition Facts

295.2 calories; protein 8.1g 16% DV; carbohydrates 43.3g 14% DV; exchange other carbs 3; dietary fiber 7.4g 30% DV; sugars 1.4g; fat 11.5g 18% DV; saturated fat 1.5g 8% DV; cholesterolmg; vitamin a iu 364.6IU 7% DV; vitamin c 26.3mg 44% DV; folate 82.6mcg 21% DV; calcium 80.2mg 8% DV; iron 2.7mg 15% DV; magnesium 40.6mg 15% DV; potassium 392.8mg 11% DV; sodium 309.1mg 12% DV; thiamin 0.1mg 14% DV.

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Rating: 4 stars
Looks pretty but it was pretty bland. So I added a little cayenne pepper and a fresh mango diced up and I'd give it a 3 maybe a 4. Read More