Crispy Brown Rice "Kabbouleh" Recipe

Name: Crispy Brown Rice "Kabbouleh"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dried currants; 2 tablespoons distilled white vinegar; 3/4 cup 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 2 cups); 1/2 small English hothouse cucumber, finely chopped; 1 scallion, thinly sliced; 1/3 cup olive oil; 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes; 2 teaspoons sumac (optional); Freshly ground black pepper; A deep-fry thermometer

Servings: persons

2 tablespoons dried currants
2 tablespoons distilled white vinegar
3/4 cup 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 2 cups)
1/2 small English hothouse cucumber, finely chopped
1 scallion, thinly sliced
1/3 cup olive oil
2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
2 teaspoons sumac (optional)
Freshly ground black pepper
A deep-fry thermometer

1
["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 350u00b0. 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 puree), 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.", "Do ahead: Rice can be fried 5 days ahead. Store airtight at room temperature"]

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons dried currants, 2 tablespoons distilled white vinegar, 3/4 cup short-grain brown rice, Kosher salt, and more.

Yes, Crispy Brown Rice "Kabbouleh" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Brown Rice "Kabbouleh"

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