Crispy Brown Rice "Kabbouleh"
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
45
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Currants (dried)2 tbsps
Distilled White Vinegar3 cup
Brown Rice (short-grain)1 cup
Olive Oil2 tsps
Pepper (aleppo)2 tsps
Sumac (optional)Directions:
1
Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day
2
Cook rice in a large saucepan of boiling salted water until tender, 45-50 minutes
3
Drain rice, return to pot, cover, and let sit 10 minutes
4
Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop
5
Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2"
6
Heat over medium-high heat until thermometer registers 350°
7
Working in 4 batches, cook rice until golden and puffed, about 1 minute
8
Using a fine-mesh sieve, transfer puffed rice to paper towels to drain; season with salt and let cool
9
Meanwhile, pulse cauliflower in a food processor until finely chopped
10
Transfer to large bowl
11
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
12
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
13
Do ahead: Rice can be fried 5 days ahead
14
Store airtight at room temperature Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day
15
Cook rice in a large saucepan of boiling salted water until tender, 45-50 minutes
16
Drain rice, return to pot, cover, and let sit 10 minutes
17
Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop
18
Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2"
19
Heat over medium-high heat until thermometer registers 350°
20
Working in 4 batches, cook rice until golden and puffed, about 1 minute
21
Using a fine-mesh sieve, transfer puffed rice to paper towels to drain; season with salt and let cool
22
Meanwhile, pulse cauliflower in a food processor until finely chopped
23
Transfer to large bowl
24
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
25
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
26
Do ahead: Rice can be fried 5 days ahead
27
Store airtight at room temperature