Pickled Rice Tabbouleh

Ingredients

• •6 cloves garlic
• •⅓ cup extra-virgin olive oil
• •½ cup cilantro
• •⅓ cup raw pumpkin seeds
• •½ piece serrano chile
• •3 Tbsp fresh lime juice
• •1 Tbsp pumpkin seed oil
• •1½ cups short-grain brown rice
• •1 piece dried kombu
• •to taste kosher salt
• •½ cup pickle brine
• •½ cup mixed tender herbs
• •3 Tbsp extra-virgin olive oil
• •½ lemon lemon
• •to taste black pepper

Cooking Instructions

1. 1.

   Place racks in upper and lower thirds of oven; preheat to 350°F. Cook garlic and 1/3 cup olive oil in a small saucepan over medium-low heat, stirring occasionally, until garlic is soft enough to easily smash against the side of the pan, 12-15 minutes. Let cool.

   15 min

2. 2.

   Meanwhile, toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8-10 minutes. Let cool.

   10 min

3. 3.

   Blend cilantro, pumpkin seeds, chile, lime juice, pumpkin seed oil (if using), and garlic oil (with garlic) until smooth. Add a big pinch of salt and blend again.

   5 min

4. 4.

   Place rice in a sieve or colander and rinse under running water until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, kombu (if using), and 2 cups water in a medium saucepan; season with salt and let sit 20 minutes.

   20 min

5. 5.

   Bring rice to a boil, then reduce heat to low. Cover pan and cook until rice is tender, 30-35 minutes (you can also use a rice cooker; follow instructions for correct timing). Remove pan from heat and let sit (still covered) 15 minutes; fluff rice with a fork.

   35 min

6. 6.

   Transfer warm rice to a large bowl and stir in 1/4 cup brine. Let rice cool completely, then toss in herbs, oil, lemon zest and juice, and remaining 1/4 cup brine; season with salt and pepper. Serve with sauce drizzled over.

   30 min