Cooking Instructions
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1 cup Wehani®
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2 cups water or bouillon
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1 tbsp butter or margarine
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Salt to taste
Rinse rice. Put all ingredients in pot with tight-fitting lid. Bring to boil, reduce heat, cover and simmer 45 minutes. Do not remove lid. Remove from heat and allow to sit covered for 10 minutes. Serves 4 to 6. A rice cooker may be used with the same rice-to-water ratio.
Suggested Recipes
Spicy Wehani® and Cashews
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3 Tbs. oil
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2 tsp. cumin seeds
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¼ tsp. ground cloves
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1 bay leaf
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¼ tsp. dried hot red pepper flakes
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1 small onion, minced
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2 garlic cloves, minced
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1 cup Wehani®, uncooked
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½ tsp. salt
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1/3 cup roasted cashews, chopped
Heat oil in large heavy saucepan with tight fitting lid. Add cumin seed, cloves and bay leaf and stir Add pepper, onion and garlic. Continue to cook, stirring until the onion is soft. Stir in Wehani until coated thoroughly. Add 2¼ cups hot water and salt. Bring to a boil. Reduce heat and simmer, covered for 45 minutes. Do not remove lid. Remove pan from heat and let sit, covered for 15 minutes. Remove bay leaf, stir in cashews and serve. Yield 4 cups.
