Wehani Rice with Garden Vegetables Recipe | Vegetarian Times Skip to main content

Wehani Rice with Garden Vegetables

Wehani rice, bred by the Lundberg family of Northern California, packs such a wallop of nutty flavor that it needs little embellishment. Top with whatever vegetables are in season. Experience will teach you when the rice is about 10 minutes from being done, so you can add the vegetables.Machine: Medium (6-cup) rice cooker; fuzzy logic or on/off Cycle: Regular/brown rice

Ingredients: 

Ingredients: 

Ingredient Line: 
1 cup Wehani rice
Ingredient Line: 
1 ¾ cups plus 2 Tbs. water
Ingredient Line: 
1 Tbs. onion or mushroom food base, available in natural-food stores, optional
Ingredient Line: 
2 cups or more fresh seasonal vegetables
Ingredient Line: 
3 Tbs. grated Parmesan cheese

Instructions: 

  1. Place rice in fine-mesh strainer and rinse under cold water; drain well.
  2. Transfer rice to rice cooker bowl. Add water and food base if using; stir. Close lid and set on regular/brown rice cycle. About 10 minutes before rice cycle is completed, add vegetables on top of rice and continue cooking.
  3. When machine switches to keep-warm cycle, let rice and vegetables sit about 10 minutes. Serve with sprinkling of cheese.

Nutrition Information: 

Calories: 
330
Protein: 
10 g
Total Fat: 
3 g
Saturated Fat: 
2 g
Carbohydrates: 
64 g
Cholesterol: 
5 mg
Sodium: 
150 mg
Fiber: 
3 g
Sugar: 
g
Yield: 
SERVES 2 TO 3