Sorrel Rice Bowl: Heirloom Brown Rice, Sorrel Pesto, Poached Egg, Preserved Meyer Lemon, Hot Sauce, Radish, and Feta

Adapted by
May 2014
Yield: 4 servings


Lacto-fermented Hot Sauce
5 pounds jalapeños, seeded
sea salt
distilled white vinegar
Preserved Meyer Lemon
10 to 15 Meyer lemons, additional as needed
sea salt
mixed herbs
Sorrel Pesto
1 cup French sorrel
extra virgin olive oil
sea salt
lemon juice
To Assemble and Serve
finely shaved watermelon radish
house mustard
2 cups cooked Koda Farms Kokuho Rose brown rice
2 tablespoons finely chopped dill, plus 4 dill sprigs
black pepper
2 tablespoons French feta
4 poached eggs
fleur de sel


Lacto-fermented Hot Sauce:
In a food processor, pulse jalapeños into a mash. Scale mash, transfer to bowl, and add 7.5 percent by weight salt. Stir to combine. Pour mixture into a ½-gallon jar, leaving 1½ inches headspace. Fill a small plastic bag with a salt water brine and place on top of the mixture to hold the solids below the liquid. Screw on lid, place jar in a cool spot, and check weekly. Ferment 2 to 4 weeks. When the hot sauce has reached the desired nuance, combine a ½ cup with about ¼ cup distilled vinegar. Warm the mixture in a saucepan, and transfer to a bottle.

For the Preserved Meyer Lemon:
From the tip of each lemon, cut a slit three-quarters of the way down. Turn knife 90 degrees and cut another slit three-quarters down the lemon. Wearing gloves and working over a bowl to catch the juices, rub salt around and inside the lemons. Fill a ½-gallon jar with the lemons, placing the first at the bottom of the jar and pushing it flat. Continue filling in this manner until there is 1 to 2 inches headspace at the top of the jar. Top off with reserved lemon juice, adding additional juice as needed, to completely cover lemons. Screw on lid, place jar in a cool spot, and check weekly. If liquid level drops below the lemon tops, add more lemon juice. Ferment 2 to 4 weeks.

For the Sorrel Pesto:
Add sorrel to a blender, and with the motor running, slowly drizzle in olive oil until the mixture reaches the consistency of a thin sauce. Season with salt and lemon juice.

To Assemble and Serve:
Lightly dress radishes with mustard. In a large mixing bowl, combine rice, 3 tablespoons Sorrel Pesto, dill, and 2 tablespoons minced Preserved Meyer Lemon. Season with fleur de sel and pepper. Scoop rice into bowls and drizzle with Lacto-fermented Hot Sauce. Add feta and radishes to one side of the rice and lay a poached egg in the center of the bowl. Season with fleur de sel and black pepper and finish with dill sprig.