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