Sorrel Rice Bowls with Poached Eggs

A wholesome grain bowl featuring nutty brown rice topped with perfectly poached eggs, tangy sorrel purée, crisp radishes, and creamy feta cheese. This nutritious dish combines fresh herbs, preserved lemon, and hot sauce for a bright and satisfying meal.

4 servings

1 hr 25 min

Published October 4, 2025

Ingredients

•2 cups short-grain brown rice
•1 to taste Kosher salt
•1 cup sorrel or kale leaves
•¼ cup olive oil
•1 to taste Freshly ground black pepper
•1 tablespoon distilled white vinegar
•4 large eggs
•1 large watermelon radish
•2 tablespoons fresh lemon juice
•½ whole preserved lemon
•1 tablespoon fresh dill
•2 ounces feta cheese
•1 to taste flaky sea salt

Cooking Instructions

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.
60 min
2.
Purée sorrel, oil, and 1 tablespoon water in a food processor until smooth; season with kosher salt and pepper.
5 min
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.
10 min
4.
Toss radish with 1 tablespoon lemon juice in a small bowl; season with kosher salt. Toss rice, preserved lemon, 1 tablespoon dill, remaining 1 tablespoon lemon juice, and 1/3 cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.
5 min
5.
Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.
5 min
6.
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.

Sorrel Rice Bowls with Poached Eggs

4 servings

1 hr 25 min

Published October 4, 2025

Ingredients

•2 cups short-grain brown rice

•1 to taste Kosher salt

•1 cup sorrel or kale leaves

•¼ cup olive oil

•1 to taste Freshly ground black pepper

•1 tablespoon distilled white vinegar

•4 large eggs

•1 large watermelon radish

•2 tablespoons fresh lemon juice

•½ whole preserved lemon

•1 tablespoon fresh dill

•2 ounces feta cheese

•1 to taste flaky sea salt

Cooking Instructions

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.

60 min

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

5 min

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.

10 min

Toss radish with 1 tablespoon lemon juice in a small bowl; season with kosher salt. Toss rice, preserved lemon, 1 tablespoon dill, remaining 1 tablespoon lemon juice, and 1/3 cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.

5 min

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

5 min

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.