Serves 8 / Ingredient tip: Wehani, developed by Lundberg Family Farms, is a reddish-brown hybrid of Indian basmati and long-grain brown rice. In this paella, it offers a pleasing taste and texture variation when combined with short-grain brown rice. Prep tip: Toasting the rice cracks the bran layer and causes the grains to burst open and become soft and creamy as they cook.
1½ cups short-grain brown rice
½ cup Wehani rice
1 tablespoon olive oil
½ cup finely chopped onion
1 tablespoon coarsely chopped garlic
1 teaspoon smoked Spanish paprika
⅓ cup finely chopped cooked chorizo
1 8-ounce bottle clam juice
2¾ cups water
½ teaspoon salt
1 pound medium-size shrimp, peeled and deveined
½ pound bay scallops, rinsed
1 medium roasted red bell pepper (bottled are fine), seeded and cut into thin strips
1 cup frozen green peas
2 tablespoons drained capers
Freshly ground black pepper
3 tablespoons minced fresh parsley
Zest of 1 large lemon
PER SERVING: 330 cal, 19% fat cal, 7g fat, 2g sat fat, 102mg chol, 22g protein, 46g carb, 5g fiber, 511mg sodium