Crispy Brown Rice "Kabbouleh"
A creative twist on traditional tabbouleh using crispy fried brown rice instead of bulgur wheat, combined with fresh vegetables like cauliflower, kale, and cucumber in a vibrant Middle Eastern-inspired dressing.
Ingredients
- •2 tablespoons dried currants
- •2 tablespoons distilled white vinegar
- •¾ cup short-grain brown rice
- •1 teaspoon Kosher salt
- •2 cups Vegetable oil
- •1½ cups cauliflower florets
- •2 cups curly kale
- •½ small English hothouse cucumber
- •1 whole scallion
- •⅓ cup olive oil
- •2 teaspoons Aleppo pepper
- •2 teaspoons sumac
- •1 teaspoon Freshly ground black pepper
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.
120 min
- 2.
Cook rice in a large saucepan of boiling salted water until tender, 45-50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop.
60 min
- 3.
Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 350°. Working in 4 batches, cook rice until golden and puffed, about 1 minute. Using a fine-mesh sieve, transfer puffed rice to paper towels to drain; season with salt and let cool.
15 min
- 4.
Meanwhile, pulse cauliflower in a food processor until finely chopped. Transfer to large bowl. Working in batches, pulse kale in food processor until finely chopped (be careful not to turn into a purée), adding to cauliflower as you go. Add puffed rice, currants with soaking liquid, cucumber, scallion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.
15 min
- 5.
Do ahead: Rice can be fried 5 days ahead. Store airtight at room temperature
