Sqirls Crispy Brown Rice Kabbouleh
Ingredients
- 2 tablespoons dried currants
- 2 tablespoons distilled white vinegar
- 3/4 cup short-grain brown rice
- Kosher salt
- Vegetable oil (for frying—about 2 cups)
- 1 1/2 cups coarsely chopped cauliflower florets
- 1/2 bunch small curly kale, ribs and stems removed, leaves coarsely chopped (about 2 cups)
- 1/2 small English hothouse cucumber, finely chopped
- 1 scallion, thinly sliced
- 1/3 cup olive oil
- 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons sumac (optional)
- Freshly ground black pepper
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments