When is Tabbouleh not tabbouleh? When it's made with kale, no tomatoes but still has all those acidic, chewy tastes and textures. I serve this with fried halloumi for an out of this world yummy lunch. Crusty bread would also do the trick.
It is great as a side salad and the longevity of the rice and kale makes it a good one to prep ahead. You can really eat this for a couple of days as it lasts really well.
I hope you like it! I love it.
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- 150 Grams Brown Rice
- 100 Grams Currants
- 100 Grams red wine
- 2 Teaspoons Yellow Mustard
- 1-2 Limes juice
- 1/2 Teaspoon chilli flakes
- 70 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Pinches Pink Salt Flakes BUY
- 1 Pinch Black Pepper
- 80 Grams Kale de-stalked and roughly chopped
- 1/2 small cauliflower, roughly chopped
- 4 spring onions, sliced
- 1/2 cucumber, sliced thinly
- 1 Handful mint leaves
Preheat oven to 80°C. Line an oven tray with baking paper.
Weigh out the brown rice into the simmering basket, rinse well under water. Fill Thermomix bowl to 1L mark with water and insert simmering basket. Sprinkle rice with salt and cook 35 mins/100°C/speed 4. Tip out onto the baking tray and dry out in the oven for 30 minutes. Cool. Pour into a large bowl. Drizzle with some EVOO.
Meanwhile, place currants and red wine in a bowl and stir to combine. Let marinate for up to 1 hour.
To make the salad dressing, drain the red wine out of the currants and pour into the Thermomix bowl (Add currants to the bowl with the rice). Place mustard, lime juice, chilli flakes, EVOO, salt and pepper into Thermomix bowl. Combine 10 sec/speed 9. Add kale and chop 3 sec/speed 6. Tip into bowl with the rice.
Place cauliflower into the Thermomix bowl and chop 1 sec/speed 5, tip into salad bowl along with spring onion, cucumber and mint. Toss to combine. Serve up to 2 days after making as the kale and brown rice will develop more flavour.
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