Crispy Brown Rice "Kabbouleh"

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This crispy brown rice kabbouleh offers a modern, texture-rich twist on the traditional Levantine herb salad. By substituting bulgur wheat with golden, puffed brown rice and finely blitzed cauliflower, this vegan dish achieves a satisfying crunch that feels both indulgent and light. The addition of tangy currants and earthy sumac provides a complex flavour profile that balances the freshness of the cucumber and kale perfectly.

Ideal as a nutritious lunch or a standout side dish for a summer barbecue, this recipe is a brilliant way to experiment with textures. The crispy rice can be prepared up to five days in advance, making it a convenient option for those who enjoy meal prepping. Serve it alongside grilled vegetables or flatbreads for a wholesome, plant-based meal that is packed with vibrant colour and zest.

Ingredients for Crispy Brown Rice "Kabbouleh"

2 tablespoons dried currants
2 tablespoons distilled white vinegar
180ml short-grain brown rice
Koshersalt
Vegetabilisk olja (för fritering)
about 2 cups)
1 1/2 cups coarsely chopped cauliflower florets
1/2 small bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 475ml )
1/2 small English hothouse cucumber, finely chopped
1 salladslök, tunt skivad
80ml olivolja
2 teaspoons Aleppo pepper or 1/2 teaspoons crushed red pepper flakes
2 teaspoons sumac (optional)
Nymalen svartpeppar
En friteringstermometer

How to make Crispy Brown Rice "Kabbouleh"

Combine 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, spring onion, 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

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