I just got back from sunny Los Angeles and couldn’t wait to share information about the fabulous breakfast/lunch place I went to in Silver Lake: Sqirl!
Resolutely market driven, the menu focuses on healthy, innovative twists on comfort food. Sqirl began on the northeast corner of Virgil Avenue and Marathon Street as a preserves company in 2011.
And trust me…they have not given up on perfecting those preserves (which you can order online and I encourage you to do).
The best, most interesting thing I had though was called the Sorrel Pesto Rice Bowl. It features:
Kokuko Rose Brown Rice, Sorrel Pesto (nut free), Preserved Meyer Lemon, Lacto-Fermented, Hot Sauce, Radish, French Sheep Feta, Poached Egg (v/gf)
Thanks to the wonderful internet, you don’t need to fly all the way to LA to eat this yummy bowl of goodness. Follow this recipe by owner Jessica Koslow from Bon Appetit and let me know how it goes!
- 2 cups short-grain brown rice
- Kosher salt
- 1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)
- ¼ 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
- ½ preserved lemon, flesh removed, peel finely chopped
- 1 tablespoon chopped fresh dill, plus more for serving
- 2 oz. feta, preferably sheep’s milk, crumbled
- Hot sauce
- Flaky sea salt (such as Maldon)
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.
Purée sorrel, oil, and 1 Tbsp. water in a food processor until smooth; season with kosher salt and pepper.
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.
Toss radish with 1 Tbsp. lemon juice in a small bowl; season with kosher salt.
Toss rice, preserved lemon, 1 Tbsp. dill, remaining 1 Tbsp. lemon juice, and ⅓ cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.
Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.
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.
* If using kale, you may want to add more lemon juice to mimic sorrel’s tart sharpness.