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21 Comments
Food
July 17, 2020
While the possible moldy jam at Sqirl is dominating the news, who takes credit for dishes/recipes is also an important issue. Maybe Food52 could correct this post and give credit to Chef Ria Barbosa for the dish?
https://la.eater.com/2020/7/16/21323377/los-angeles-sqirl-saga-moldy-jam-recipe-ownership-jessica-koslow
https://www.eater.com/2020/7/13/21322462/sqirl-jam-mold-moldgate-jessica-koslow
https://la.eater.com/2020/7/16/21323377/los-angeles-sqirl-saga-moldy-jam-recipe-ownership-jessica-koslow
https://www.eater.com/2020/7/13/21322462/sqirl-jam-mold-moldgate-jessica-koslow
Kristen M.
July 17, 2020
Hi there, thanks so much for bringing this to our attention—I've reached out to Ria and will update the credits ASAP.
Kristen M.
July 21, 2020
Of course, thank you again for coming to us about this—I'm so glad we can correct the record. After discussing with Ria, I've updated the credit in the article and recipe to reflect that this genius recipe was a collaborative effort between Jessica and Ria, and included a correction in both places.
VirginiaPlain
January 1, 2016
Maybe it's my cold NYC apartment, but I'm having trouble getting the rice to dry out quickly--even when spread in a thin layer. Does anyone have any tricks to expedite the process? I put the rice in a low oven after a day of trying to dry it out to speed it up. I don't know exactly what the final product should taste like and am hoping that I haven't thrown the recipe off with this strategy.
Jayme H.
November 7, 2015
I can already tell that I'm going to love this dish. It does seem like a tabbouleh made with kale, a much more interesting version of tabbouleh, in my opinion. Thank you for the introduction to Sqirl, too. If only it were right around the corner from me!
Anna
November 1, 2015
Just a clarification from a Sqirl regular...the crispy rice salad and the Kabbouleh are totally distinct menu items at Sqirl! They both involve crispy rice but "crispy rice salad" is a breakfast dish and the Kabbouleh is on the lunch menu (and arguably is actually more salad-like than the "crispy rice salad"). Different dishes though both are delicious. And thank you for this article. Have been trying and failing to replicate the crispy rice at home for a long time!
Adrianne
November 1, 2015
Wondering if this can be done with cauliflower rice? I can't have "regular " rice...
Kristen M.
November 2, 2015
Can you eat other grains, like quinoa? I don't think cauliflower rice would be as resilient to cooking at high heat, but it would be delicious as a component in this salad (raw or cooked) regardless.
KC
October 29, 2015
Is this significantly rice krispier than brown rice krispies?
NuMystic
November 1, 2015
That's what I'd like to know. Does this really bring anything texturally different to the table than taking a box of Erewhon Crispy Brown Rice, tossing it with a touch of oil and toasting in the oven?
Kristen M.
November 2, 2015
I'm not familiar with that brand, but if it's anything like regular rice krispies, this version is more substantial and chewy inside, with a craggy, crispy outer edge. I think of rice krispies as airy and smooth.
NuMystic
November 2, 2015
The Erewhon is basically Rice Krispies but made with brown rice and without the added sugar/malt, so it really does sound like this will be more toothsome. I'll likely buy a box of the Erewhon in any case for when I don't feel like the extra prep, but I see deep fried brown rice in my near future. Thanks so much for the recipe and the follow up!
Amanda S.
October 28, 2015
Okay okay it sounds significantly yummier than rice krispies, and I can't wait to try it!
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