Crispy Brown Rice "Kabbouleh"

Ingredients for Crispy Brown Rice "Kabbouleh"

• 2 tablespoons dried currants

• 2 tablespoons distilled white vinegar

• 180ml short-grain brown rice

• Sal kosher

• Óleo vegetal (para fritar

• 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 cebolinha, finamente fatiada

• 80ml olive oil

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

• 2 teaspoons sumac (optional)

• Pimenta preta moída na hora

• 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 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

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.