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Bon Appétit

This “put an egg on it” dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel’s tart sharpness.

Adapted from Everything I Want To Eat: Sqirl and the New California Cooking. Copyright ©2016 by Jessica Koslow. Published by Abrams Books.

Ingredients

4 Servings

2

cups short-grain brown rice

Kosher salt

1

cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)

¼

cup olive oil

Freshly ground black pepper

1

tablespoon distilled white vinegar

4

large eggs

1

large watermelon radish or 2 red radishes, very thinly sliced

2

tablespoons fresh lemon juice, divided

½

preserved lemon, flesh removed, peel finely chopped

1

tablespoon chopped fresh dill, plus more for serving

2

oz. feta, preferably sheep’s milk, crumbled

Hot sauce

Flaky sea salt (such as Maldon)

Preparation

  1. Step 1

    Cook rice in a large pot of boiling salted water until tender, 45–50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet and let cool completely.

    Step 2

    Purée sorrel, oil, and 1 Tbsp. water in a food processor until smooth; season with kosher salt and pepper.

    Step 3

    Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.

    Step 4

    Toss radish with 1 Tbsp. lemon juice in a small bowl; season with kosher salt.

    Step 5

    Toss rice, preserved lemon, 1 Tbsp. dill, remaining 1 Tbsp. lemon juice, and ⅓ cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.

    Step 6

    Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.

    Step 7

    DO AHEAD: Rice can be cooked 2 days ahead; cover and chill. Sorrel purée can be made 2 days ahead; cover and chill. Bring rice and purée to room temperature before serving.

Nutrition Per Serving

Calories (kcal) 580 Fat (g) 24 Saturated Fat (g) 6 Cholesterol (mg) 225 Carbohydrates (g)78 Dietary Fiber (g) 6 Total Sugars (g) 1 Protein (g) 17 Sodium (mg) 340
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Reviews (36)

Back to TopTriangle

  • I eat at this restaurant a lot and love this dish, so cool to stumble upon this recipe. Thank you for sharing!

    • Anonymous

    • 7/14/2022

  • I make this every time I get a batch of sorrel from the garden, and this recipe (combined with once getting sorrel in my CSA) made me a sorrel-lover for life.

    • Gina

    • Evergreen, CO

    • 9/23/2021

  • This was great! I used sorrel from the freezer, and also added some stir-fried broccoli. Also I used lime instead of lemon, because that is what was in the fridge. Could use a full semester class on how to properly poach an egg, though. I can't seem to get it right. But the rice was delicious.

    • Anonymous

    • albuquerque, new mexico

    • 1/15/2019

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