Sorrel Rice Bowls with Poached Eggs
Ingredients
- 2 cups short-grain brown rice
- Kosher salt
- 1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)
- 1/4 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
- 1/2 preserved lemon, flesh removed, peel finely chopped
- 1 tablespoon chopped fresh dill, plus more for serving
- 2 ounces feta, preferably sheep's milk, crumbled
- Hot sauce
- Flaky sea salt (such as Maldon)
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