Name: Crispy Brown Rice “Kabbouleh”
Yield: 4 Servings
Ingredients: 2 tablespoons dried currants; 2 tablespoons distilled white vinegar; ¾ cup short-grain brown rice; Kosher salt; Vegetable oil (for frying; about 2 cups); 1½ cups coarsely chopped cauliflower florets; ½ bunch small curly kale, ribs and stems removed, leaves coarsely chopped (about 2 cups); ½ small English hothouse cucumber, finely chopped; 1 scallion, thinly sliced; ⅓ cup olive oil; 2 teaspoons Aleppo pepper or ½ crushed red pepper flakes; 2 teaspoons sumac (optional); Freshly ground black pepper; A deep-fry thermometer

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Michael Graydon + Nikole Herriott

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.

Recipe notes