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. Source: EatingWell Magazine, April/May 2005

Susan Herr


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 calories; 11.5 g total fat; 1.5 g saturated fat; 309 mg sodium. 393 mg potassium; 43.3 g carbohydrates; 7.4 g fiber; 1 g sugar; 8.1 g protein; 365 IU vitamin a iu; 26 mg vitamin c; 83 mcg folate; 80 mg calcium; 3 mg iron; 41 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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