Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you’ll appreciate the effort.
Adapted from Everything I Want To Eat: Sqirl and the New California Cooking. Copyright ©2016 by Jessica Koslow. Published by Abrams Books.
Recipe information
Yield
4 Servings
Ingredients
2
2
¾
1½
½
½
1
⅓
2
2
special equipment
Preparation
Step 1
Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, pulse cauliflower in a food processor until finely chopped. Transfer to a 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, scallion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.
Step 5
DO AHEAD: Rice can be fried 5 days ahead. Store airtight at room temperature.