Sorrel pesto rice bowl (Kokuho Rose brown rice, nut-free sorrel pesto, preserved Meyer lemon, feta, and a poached egg) from Everything I Want to Eat: Sqirl and the New California Cooking (page 63) by Jessica Koslow

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • wcassity on April 10, 2022

    Delicious. Made twice, both times with the sorrel pesto and bacon and avocado. Second time, used broccoli in lieu of kale and sharp cheddar in lieu of feta and fried eggs on top. Glob of green hot sauce each time was key.

  • DKennedy on January 19, 2018

    This is the first recipe I have made from this book and I am very happy with my results. I used TJs frozen rice (way more than called for in the recipe but it worked perfectly). I subbed spinach for the sorrel as I couldn't find any, and added a little lemon zest to more accurately mimic the sorrel flavor. Both the pesto and the rice can be made ahead and assembled at the last minutes. I added both watermelon radishes and regular, and I dressed the black kale with the mustard dressing as noted in the variations. I used TJs herbed feta to top the bowl. I left out the egg mostly because I couldn't be bothered to poach it, but I am sure it would have been even better with an egg on top. This made for a satisfying meal and the leftovers were also delicious.

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