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.
- 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
- Boil the rice in plenty of salted water until its tender, 30 to 45 minutes. Drain and let cool.
- 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.
- In a large bowl, toss the rice with the dill, preserved lemon peel, one tablespoon of the lemon juice, pesto and salt to taste.
- 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.
- 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.