Crispy Brown Rice "Kabbouleh"

Name: Crispy Brown Rice "Kabbouleh"
Total time: 3 h 30 min
Yield: 4 servings
Ingredients: 2 tablespoons dried currants; 2 tablespoons distilled white vinegar; ¾ cup short-grain brown rice; 1 teaspoon Kosher salt; 2 cups Vegetable oil; 1½ cups cauliflower florets; 2 cups curly kale; ½ small English hothouse cucumber; 1 whole scallion; ⅓ cup olive oil; 2 teaspoons Aleppo pepper; 2 teaspoons sumac; 1 teaspoon Freshly ground black pepper; 1 piece deep-fry thermometer

A creative twist on traditional tabbouleh using crispy fried brown rice instead of bulgur wheat, combined with fresh vegetables like cauliflower, kale, and cucumber in a vibrant Middle Eastern-inspired dressing.

4 servings

3 hr 30 min

Published October 4, 2025

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Ingredients

•2 tablespoons dried currants
•2 tablespoons distilled white vinegar
•¾ cup short-grain brown rice
•1 teaspoon Kosher salt
•2 cups Vegetable oil
•1½ cups cauliflower florets
•2 cups curly kale
•½ small English hothouse cucumber
•1 whole scallion
•⅓ cup olive oil
•2 teaspoons Aleppo pepper
•2 teaspoons sumac
•1 teaspoon Freshly ground black pepper
•1 piece deep-fry thermometer

Cooking Instructions

1.
Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.
120 min
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.
60 min
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.
15 min
4.
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, scallion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.
15 min
5.
Do ahead: Rice can be fried 5 days ahead. Store airtight at room temperature

Ingredients

•2 tablespoons dried currants

•2 tablespoons distilled white vinegar

•¾ cup short-grain brown rice

•1 teaspoon Kosher salt

•2 cups Vegetable oil

•1½ cups cauliflower florets

•2 cups curly kale

•½ small English hothouse cucumber

•1 whole scallion

•⅓ cup olive oil

•2 teaspoons Aleppo pepper

•2 teaspoons sumac

•1 teaspoon Freshly ground black pepper

•1 piece deep-fry thermometer

Cooking Instructions

Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.

120 min

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.

60 min

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.

15 min

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, scallion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.

15 min

Do ahead: Rice can be fried 5 days ahead. Store airtight at room temperature