Pickled Rice Tabbouleh

A Middle Eastern-inspired dish featuring brown rice infused with pickle brine and fresh herbs, topped with a zesty pumpkin seed and cilantro sauce. This unique twist on traditional tabbouleh combines nutty, tangy, and herbaceous flavors.

6 servings

1 hr 55 min

Published October 4, 2025

Ingredients

•6 cloves garlic
•⅓ cup extra-virgin olive oil
•½ cup cilantro
•⅓ cup raw pumpkin seeds
•½ piece serrano chile
•3 Tbsp fresh lime juice
•1 Tbsp pumpkin seed oil
•1½ cups short-grain brown rice
•1 piece dried kombu
•to taste kosher salt
•½ cup pickle brine
•½ cup mixed tender herbs
•3 Tbsp extra-virgin olive oil
•½ lemon lemon
•to taste black pepper

Cooking Instructions

1.
Place racks in upper and lower thirds of oven; preheat to 350°F. Cook garlic and 1/3 cup olive oil in a small saucepan over medium-low heat, stirring occasionally, until garlic is soft enough to easily smash against the side of the pan, 12-15 minutes. Let cool.
15 min
2.
Meanwhile, toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
10 min
3.
Blend cilantro, pumpkin seeds, chile, lime juice, pumpkin seed oil (if using), and garlic oil (with garlic) until smooth. Add a big pinch of salt and blend again.
5 min
4.
Place rice in a sieve or colander and rinse under running water until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, kombu (if using), and 2 cups water in a medium saucepan; season with salt and let sit 20 minutes.
20 min
5.
Bring rice to a boil, then reduce heat to low. Cover pan and cook until rice is tender, 30-35 minutes (you can also use a rice cooker; follow instructions for correct timing). Remove pan from heat and let sit (still covered) 15 minutes; fluff rice with a fork.
35 min
6.
Transfer warm rice to a large bowl and stir in 1/4 cup brine. Let rice cool completely, then toss in herbs, oil, lemon zest and juice, and remaining 1/4 cup brine; season with salt and pepper. Serve with sauce drizzled over.
30 min

Ingredients

•6 cloves garlic

•⅓ cup extra-virgin olive oil

•½ cup cilantro

•⅓ cup raw pumpkin seeds

•½ piece serrano chile

•3 Tbsp fresh lime juice

•1 Tbsp pumpkin seed oil

•1½ cups short-grain brown rice

•1 piece dried kombu

•to taste kosher salt

•½ cup pickle brine

•½ cup mixed tender herbs

•3 Tbsp extra-virgin olive oil

•½ lemon lemon

•to taste black pepper

Cooking Instructions

Place racks in upper and lower thirds of oven; preheat to 350°F. Cook garlic and 1/3 cup olive oil in a small saucepan over medium-low heat, stirring occasionally, until garlic is soft enough to easily smash against the side of the pan, 12-15 minutes. Let cool.

15 min

Meanwhile, toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8-10 minutes. Let cool.

10 min

Blend cilantro, pumpkin seeds, chile, lime juice, pumpkin seed oil (if using), and garlic oil (with garlic) until smooth. Add a big pinch of salt and blend again.

5 min

Place rice in a sieve or colander and rinse under running water until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, kombu (if using), and 2 cups water in a medium saucepan; season with salt and let sit 20 minutes.

20 min

Bring rice to a boil, then reduce heat to low. Cover pan and cook until rice is tender, 30-35 minutes (you can also use a rice cooker; follow instructions for correct timing). Remove pan from heat and let sit (still covered) 15 minutes; fluff rice with a fork.

35 min

Transfer warm rice to a large bowl and stir in 1/4 cup brine. Let rice cool completely, then toss in herbs, oil, lemon zest and juice, and remaining 1/4 cup brine; season with salt and pepper. Serve with sauce drizzled over.

30 min