PICKLED RICE TABBOULEH
This recipe can work with any kind of pickling liquid, even the ordinary brine in a jar of pickles or cornichons (we tested it with a few kinds). If brown rice isn't your thing, use another grain: Try barley, farro, or freekeh.
Provided by Cortney Burns
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Cook garlic and 1/3 cup olive oil in a small saucepan over medium-low heat, stirring occasionally, until garlic is soft enough to easily smash against the side of the pan, 12-15 minutes. Let cool.
- Meanwhile, toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
- Blend cilantro, pumpkin seeds, chile, lime juice, pumpkin seed oil (if using), and garlic oil (with garlic) until smooth. Add a big pinch of salt and blend again.
- Place rice in a sieve or colander and rinse under running water until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, kombu (if using), and 2 cups water in a medium saucepan; season with salt and let sit 20 minutes.
- Bring rice to a boil, then reduce heat to low. Cover pan and cook until rice is tender, 30-35 minutes (you can also use a rice cooker; follow instructions for correct timing). Remove pan from heat and let sit (still covered) 15 minutes; fluff rice with a fork.
- Transfer warm rice to a large bowl and stir in 1/4 cup brine. Let rice cool completely, then toss in herbs, oil, lemon zest and juice, and remaining 1/4 cup brine; season with salt and pepper. Serve with sauce drizzled over.
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