Crispy Brown Rice Kabbouleh
- 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
- 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 350u0b0. 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
currants, white vinegar, shortgrain brown rice, kosher salt, vegetable oil, cauliflower florets, curly kale, hothouse cucumber, scallion, olive oil, pepper, sumac, freshly ground black pepper, thermometer
Taken from www.epicurious.com/recipes/food/views/crispy-brown-rice-kabbouleh-51236470 (may not work)