To save time, you can prepare the rice and sorrel pesto a day or two in advance. Then come the toppings – crunchy radishes marinated in olive oil and lemon juice, a silky runny egg, tangy sheep’s milk feta cheese, and creamy avocado. Add two-thirds of the prepared pesto (save the remaining third for another use). Oh man, you guys. We couldn’t stop exclaiming about how good this was! Add the cooked brown rice to a large bowl. Cook the bacon in a large skillet over medium heat until crispy. (Also, it totally makes you appreciate the work that goes into such a seemingly simple dish.) Remove from the heat and set aside. Everything I Want to Eat: Sqirl and the New California Cooking, Guinness Chocolate Cake with Toasted Coconut Cream Cheese Frosting, Review: CourseHorse and Chef Joe’s Culinary Salon, 3 cups loosely packed kale (or, if you can find sorrel, use 2 cups sorrel and 1 cup kale), 1 small bunch asparagus, cut into 1-inch pieces, Peel from 1 preserved lemon, finely chopped (I used store-bought), 4 eggs, cooked to your liking (I love a six-minute egg, link in Notes below). —Jessica Kaslow in “Everything I Want to Eat: Sqirl and the New California Cooking”. Remove with a slotted spoon and set on a plate lined with paper towels to drain. For a recipe that looks super virtuous (well, besides the bacon…) the flavor was so complex, fresh and spring-y – perfect for this time of year! of lemon juice, and the preserved lemon peel and stir to combine. Boil the rice in plenty of salt water until it's tender. Now through Monday, take 20% off with code THANKFUL at checkout. In a small bowl, toss the radish with the remaining 1 tablespoon lemon juice, the remaining 2 teaspoons oil, and a pinch of salt. Serve immediately! Then, all of a sudden, the long shot is ahead by leaps and bounds, and even its trainer looks confused. I'd budget about an hour and a half total. Stir to combine and allow the radishes to marinate while you assemble the rest of the bowls. Set aside to marinate for a few minutes, until the radish is pliable and tender. If you continue to use this site we will assume that you are happy with it. Spoon a line of hot sauce across the rice. Amazing Vegan French Silk Pie (Gluten Free). I’m so glad I did, because I truly think every element was necessary in this case to make it as great as it was. While this flavorful bowl is served at Sqirl during brunch, it makes a great everyday lunch too. Divide among four bowls. Taste and add a bit more salt if needed. divide the rice among six bowls. Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. Stir to combine. Looking for more breakfast bowls? Blend until smooth, stopping and scraping down the sides as needed. I always use this method from Smitten Kitchen for cooking the perfect runny egg: Cook for about 5 minutes, stirring occasionally, until softened a bit but still crisp. I note this because all of this stuff takes a long time! Weekly inspiration for thoughtful living. And, as Jessica points out in the book, you can make substitutions to suit your diet or just what you have on hand in that moment. This pesto brown rice bowl is one of the most iconic (and instagrammable) items on her menu, and I felt like it was only right to start with it. * Percent Daily Values are based on a 2000 calorie diet. I’m always a bit wary of restaurant-chef cookbooks because the recipes tend to be quite complicated and filled with a number of sub-recipes, and this one was no exception in that regard. In a large bowl, toss the rice with the dill, preserved lemon peel, 1 tablespoon of the lemon juice, and the pesto. I still can’t wait to try Sqirl for myself, but in the meantime, I’ll be here eating this incredible pesto brown rice bowl! Heat the reserved bacon fat on medium and add the asparagus. While the bacon cooks, add the sliced radishes to a small bowl and add olive oil and 1 tbsp. 3 Standout Sides to Perfect Your Thanksgiving Menu, Taste the Season: Mia Rigden’s Crowd-Pleasing Fall Menu, Make the Most of the Season With This Bright Summer Menu, Everything I Want to Eat: Sqirl and the New California Cooking, 1/2 cup plus 2 teaspoons Add in the dill, 1 tbsp. Jessica Kaslow’s Silver Lake restaurant, Sqirl, has a cult following thanks to a few different incredible dishes. Right before serving, top each with a runny egg. We use cookies to ensure that we give you the best experience on our website. © Copyright My Bacon-Wrapped Life 2020. (Plus, if you couldn’t tell, I’m on a bit of a breakfast bowl kick.) Or, for more veggies, you could add some kale into the mix. This dish succeeding is like when the horse that no one bet on ends up winning the Kentucky Derby. I also added some cooked bacon (because, duh) and some asparagus that I cooked in the bacon fat (also, duh) to up the spring factor and was so, so happy with how it turned out. At first nobody even knew it was in the race. Set a poached egg in the middle of each bowl and season it with fleur de sel and black pepper. Meanwhile, make the sorrel pesto: In a blender or food processor, combine 1/2 cup (120ml) of the oil, kale, sorrel, and 1 tablespoon of the lemon juice. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Your email address will not be published. Recipe time does not include cooking the rice and eggs or chopping all the veggies. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies. Warm brown rice is tossed with a lemony kale pesto (the recipe calls for sorrel, but there was none to be found in my grocery store), dill, and preserved lemon peel. Top each bowl with kosher salt, fresh cracked black pepper, and your favorite hot sauce. Bake at … Every trip we’ll maybe squeeze one new stop in, but the vast majority of the time, we end up defaulting to our family faves over and over again. The Pretty Bee | Disclosure | Privacy Policy. Chief among them is this brown rice bowl, featured in Jessica’s new cookbook, Everything I Want to Eat: Sqirl and the New California Cooking. I was tempted to skip a few of the seemingly “extra” parts (the preserved lemon, the marinated radishes, the fancy sheep’s milk feta), but was determined to make this as close to as-written as possible to get the full Sqirl experience. extra-virgin olive oil, 2 tablespoons Join my community today to learn how to make DELICIOUS & SAFE food for your family!