Sorrel pesto rice bowl
Boil rice in plenty of salted water until it’s tender, 30 to 40 minutes. Drain and let cool.
Meanwhile, make sorrel pesto: In a blender or food processor, combine 1/2 cup oil, kale, sorrel and 1 tablespoon lemon juice. Blend until smooth, stopping and scraping down sides as needed. Season with salt to taste.
In a large bowl, toss rice with dill, preserved lemon peel (flesh removed, peel finely chopped), 1 tablespoon lemon juice and pesto. Taste and add a bit more salt if needed.
In a small bowl, toss radish with remaining 1 tablespoon lemon juice, remaining 2 teaspoons oil and a pinch of salt. Set aside to marinate for a few minutes, until radish is pliable and tender.
To serve, divide rice among 6 bowls. Spoon a line of hot sauce across rice. Arrange a little clump of feta on one side and a rosette of radish slices on other side. Set a poached egg in middle of each bowl and season with fleur de sel and black pepper. Garnish with a tiny sprig or two of dill. Add cooked bacon, avocado slices and kale leaves, if desired.
This recipe was adapted for Plate from Everything I Want to Eat: Sqirl and the New California Cooking by Jessica Koslow (Harry N. Abrams, 2016).