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Sorrel Rice Bowl
Recipe adapted from Jessica Koslow, Sqirl, Los Angeles
Yield: Makes one rice bowl (plus extra sorrel pesto)
One bunch of fresh sorrel, cleaned and stems removed
Fresh lemon juice
1 cup cooked Heirloom Varietal Kokuho Rose rice (medium-grain white rice), cooked per package instructions (short-grain brown rice works, too)
2 tablespoons chopped fresh dill
One preserved lemon (preferably Meyer lemon), pulp removed and discarded, peel chopped
Good-quality hot sauce (preferably lactofermented)
One egg (preferably free-range)
¼ cup sheep's milk feta (preferably Valbreso), crumbled
One radish (preferably a watermelon radish), thinly sliced
1. Make the sorrel pesto: Take the sorrel leaves and blend in a food processor with a tablespoon or two of olive oil, a squeeze of lemon juice, and Kosher salt and pepper to taste, until a thick paste forms.
2. In a medium mixing bowl, add 1 cup of the cooked rice, the chopped dill, preserved lemon and a tablespoon of sorrel pesto. Mix until thoroughly combined. Season with salt to taste and transfer to a serving bowl. Top with several dashes of hot sauce.
3. Poach the egg: In a medium saucepan set over high heat, add water. Once it comes to a low simmer, reduce the heat to medium-high and use a slotted spoon to stir the very center of the mixture, creating a whirlpool-like effect. Crack the egg into a small bowl and gently slip it into the center of the whirlpool. Poach the egg until the whites are set and the yolk is still soft, 3 to 4 minutes. Use the slotted spoon to transfer the egg to a paper-towel-lined plate to drain.
4. Place the poached egg on one side of the rice, and the sliced watermelon radish and feta on the other. Serve.
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