Kabbouleh salad with kale, crumbled cauliflower, puffed rice, currants and aleppo pepper —julia sherman
chopped curly kale
1 / 4 cups
1 / 2 cups
cooked brown rice
1 / 2
red wine vinegar
1 / 4 cups
In This Recipe
To make the Crispy Rice, spread cooked brown rice out in a thin layer on a baking sheet. Let it dry on the counter for 6 hours.
In a large sauté pan, heat 2” of GMO free Canola oil until bubbling. Fry the brown rice until golden brown. Remove with a slotted spoon and place on a few layers of paper towel to absorb excess oil.
Combine 2 cups of red wine vinegar with a pinch of sugar and salt to taste, thyme and a smashed garlic clove. Add 1 cup of currants. Bring up to boil and let sit until currants are plump. When cool, strain off liquid and save for dressing.
In a separate dish, add 2 tbs of the vinegar from the currants, olive oil, salt and pepper, whisk to combine completely.
Take a quarter of raw cauliflower and place, roughly chopped, into the Cuisinart and pulse until finely chopped.
Take a head of curly green kale (washed and dried), and remove the ribs. Place the Kale leaves in a Cuisinart and pulse until crossly chopped.
Chop 1 scallion finely, including the green top. Chop 1 Persian cucumber into 1/4” triangles.
Pick pomegranate seeds from fruit and add to bowl.
Mix all ingredients together, add dressing, and adjust seasoning. Adding any additional components that you may desire.