Crispy Brown Rice "Kabbouleh"

Ingredients for Crispy Brown Rice "Kabbouleh"

• 2 tablespoons dried currants

• 2 tablespoons distilled white vinegar

• 180ml short-grain brown rice

• Kosher salt

• Vegetable oil (for frying

• about 2 cups)

• 1 1/2 cups coarsely chopped cauliflower florets

• 1/2 small bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 475ml )

• 1/2 small English hothouse cucumber, finely chopped

• 1 spring onion, thinly sliced

• 80ml olive oil

• 2 teaspoons Aleppo pepper or 1/2 teaspoons crushed red pepper flakes

• 2 teaspoons sumac (optional)

• Freshly ground black pepper

• A deep-fry thermometer

How to make Crispy Brown Rice "Kabbouleh"

Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.

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.

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.

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, spring onion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.

Do ahead: Rice can be fried 5 days ahead. Store airtight at room temperature

Haftungsausschluss

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.