Crispy Brown Rice "Kabbouleh"
Crispy Brown Rice "Kabbouleh" is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.