Sunday, 11 October 2015

Sorrel Rice Bowl with a Poached Egg

This is such a simple but effective meal and absolutely delicious with the hit of lemony peppery sorrel, which I love and which I grow in the garden.

Sorrel Rice Bowl with a Poached Egg (from Epicurious)
(Serves 4)

250g brown rice
large handful sorrel
4 tbsp olive oil
salt and pepper
1 tbsp white vinegar
4 large eggs
4 radishes, very thinly sliced
2 tbsp fresh lemon juice, divided
1/2 preserved lemon, finely chopped
1 tbsp chopped dill, plus more for serving
60g feta, crumbled
Hot sauce

Bring a pan of water to the boil and cook the rice according to packet instructions.

Put the sorrel, oil, and 1 tbsp of water into a food processor and blitz until smooth; season with salt and pepper.

Meanwhile, bring another pan of water to the boil; reduce the heat so the water is at a gentle simmer and add the vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with the 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 mins. Using a slotted spoon, transfer eggs to paper towels as they are done.

Toss the radish with 1 tbsp lemon juice in a small bowl; season with salt. Toss the rice, preserved lemon, 1 tbsp dill, remaining 1 tbsp lemon juice, and the sorrel purée in a medium bowl; season with salt and pepper.

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

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