Pickled rice tabbouleh: a fresh twist on a classic salad

Ingredients for Pickled rice tabbouleh

• 6 garlic cloves, minced

• 80 ml extra-virgin olive oil

• 15 g coriander leaves with tender stems

• 50 g raw pumpkin seeds (pepitas)

• 1/2 serrano pepper, chopped

• 45 ml fresh lime juice

• 15 ml pumpkin seed oil (optional)

• 300 g short-grain brown rice

• 1 piece dried kombu (2x2" piece) (optional)

• kosher salt, to taste

• 120 ml pickle brine, divided

• 15 g finely chopped tender herbs (such as coriander, parsley, dill, and/or tarragon)

• 45 ml extra-virgin olive oil

• zest and juice of 1/2 lemon

• freshly ground black pepper, to taste

How to make Pickled rice tabbouleh

1. Place racks in the upper and lower thirds of the oven and preheat to 180°C.

2. Cook the garlic and 80 ml of olive oil in a small saucepan over medium-low heat, stirring occasionally, until the garlic is soft enough to easily smash against the side of the pan, about 12–15 minutes. Let cool.

3. Meanwhile, toast the pumpkin seeds on a large rimmed baking tray on the upper rack, tossing occasionally, until golden brown, about 8–10 minutes. Let cool.

4. Blend the coriander, pumpkin seeds, chilli, lime juice, pumpkin seed oil (if using), and the cooled garlic oil until smooth. Add a generous pinch of salt and blend again.

5. Place the rice in a sieve or colander and rinse under running water until the water runs clear, which removes surface starch and prevents the rice from becoming gummy.

6. Combine the rinsed rice, kombu (if using), and 500 ml of water in a medium saucepan; season with salt and let sit for 20 minutes.

7. Bring the rice to a boil, then reduce the heat to low. Cover the pan and cook until the rice is tender, about 30–35 minutes (you may also use a rice cooker; follow the manufacturer's instructions for timing).

8. Remove the pan from the heat and let it sit, still covered, for 15 minutes; then fluff the rice with a fork.

9. Transfer the warm rice to a large bowl and stir in 60 ml of brine. Let the rice cool completely, then toss in the herbs, oil, lemon zest and juice, and the remaining 60 ml of brine; season with salt and pepper.

10. Serve the rice with the sauce drizzled over.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.