Pickled Rice Tabbouleh

Ingredients for Pickled Rice Tabbouleh

• 6 spicchi d'aglio

• 80ml plus 45ml extra-virgin olive oil

• 1/2 tazza di foglie di coriandolo con gambi teneri

• 45g raw pumpkin seeds (pepitas)

• 1/2 serrano, chopped

• 45ml succo di lime fresco

• 1 tablespoon pumpkin seed oil (optional)

• 350ml short-grain brown rice

• 1 (2x2") piece dried kombu (optional)

• Sale kosher

• 80g pickle brine, divided

• 1/2 cup finely chopped tender herbs (such as coriander, parsley, dill, and/or tarragon)

• 45ml olio extravergine di oliva

• Zest and juice of 1/2 lemon

• Pepe nero macinato fresco

Place racks in upper and lower thirds of oven; preheat to 177°C. Cook garlic and 80ml 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 coriander, pumpkin seeds, chilli, 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 475ml 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 45g brine. Let rice cool completely, then toss in herbs, oil, lemon zest and juice, and remaining 40g brine; season with salt and pepper. Serve with sauce drizzled over.

Avvertenza

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