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3 cups (600 g) medium-grain brown rice, preferably Kokuho Rose Fine sea salt
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
Freshly ground black pepper
Boil the rice in plenty of salted water until it’s 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, and the pesto. Taste and add a bit more salt, if needed.
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.
Tomato Salad with Basil Vinaigrette by Farm Lot 59