Sorrel Pesto Rice Bowl Once a competitive figure skater and now the owner of one of LA's most celebrated restaurants – “Sqirl”, Jessica Koslow is more than a power woman. Her restaurant has received multiple awards. For her it’s all about taste: She is fascinated by the moment you put the first bite into your mouth and you're taste buds are overwhelmed. That's just what happened – we were blown away by the highly creative dishes that this accomplished chef creates, like her Sorrel Pesto Rice Bowl, which is well known in LA's food-scene.
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SERVINGS
6

 
 
 

INGREDIENTS

  • 3 cups (600 g) medium-grain brown rice, preferably Kokuho Rose
  • ½ cup plus 2 teaspoons (130ml) extra-virgin olive oil
  • 1 cup (25g) lightly packed kale leaves (stems removed)
  • 2 cups (50g) lightly packed chopped sorrel leaves
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill, plus more for serving
  • 1 Preserved Meyer Lemon, flesh removed, peeled finely and chopped
  • 2-4 small watermelon radishes, very thinly sliced
  • ¼ cup (60ml) Fermented Jalapeño Hot Sauce
  • ¾ cup (85g) crumbled sheep’s-milk feta
  • 6 poached eggs
  • Fleur de sel or flaked sea salt
  • Freshly ground black pepper

HOW TO MAKE IT

  1. Boil the rice in plenty of salted water until its tender, 30 to 45 minutes. Drain and let cool.
  2. Meanwhile, make the sorrel pesto: In a blender or food processor, combine ½ cup (120ml) of the oil, kale, sorrel, and 1 tablespoon of the lemon juice. Blend until smooth, stopping and scraping down the sides as needed. Season with salt to taste.
  3. In a large bowl, toss the rice with the dill, preserved lemon peel, one tablespoon of the lemon juice, pesto and salt to taste.
  4. In a small bowl, toss the radish with the remaining 1 tablespoon lemon juice, the remaining 2 teaspoons oil, and a pinch of salt. Set aside to marinate for a few minutes, until the radish is pliable and tender.
  5. To serve, divide the rice among six bowls. Spoon a line of hot sauce across the rice. Arrange a little clump of feta on one side and a rosette of radish slices on the other side. Set a poached egg in the middle of each bowl and season it with fleur de sel and black pepper. Garnish with a tiny sprig or two of dill.

 

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