Recipes

Sorrel pesto rice bowl

Jessica Koslow

Chef/Owner

Sqirl

Los Angeles
Calif.
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Menu Price: 
$8.25
Yield: 
6 servings
Ingredients: 
3
c
Medium-grain brown rice
As needed
Fine sea salt
1/2
c plus 2 tsp
Extra-virgin olive oil
1
c
Kale leaves, stems removed, lightly packed
2
c
Sorrel leaves, chopped, lightly packed
3
tbs, divided
Lemon juice
2
tbs, plus as needed
Fresh dill, chopped
1
each
Recipe: 
2
to 4 each
Watermelon radishes, very thinly sliced
1/4
c
Fermented jalapeño hot sauce
3/4
c
Sheep’s milk feta, crumbled
6
each
Eggs, poached
As needed
Fleur de sel
As needed
Freshly ground black pepper
As needed
Dill sprigs
As needed
Bacon (optional)
As needed
Avocado slices (optional)
As needed
Kale leaves (optional)
1

Boil rice in plenty of salted water until it’s tender, 30 to 40 minutes. Drain and let cool.

2

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.

3

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.

4

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.

5

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.

Notes: 
Note: 

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).

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