Rip & Tan

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Sqirl's Sorrel Pesto Rice Bowl Recipe

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Food & Drink

Sqirl’s Sorrel Pesto Rice Bowl Recipe

November 29, 2016

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Jessica Kaslow’s Silver Lake restaurant, Sqirl, has a cult following thanks to a few different incredible dishes. 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

While this flavorful bowl is served at Sqirl during brunch, it makes a great everyday lunch too. To save time, you can prepare the rice and sorrel pesto a day or two in advance. 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. Instead of a poached egg, you could include another protein of your choice. Or, for more veggies, you could add some kale into the mix. Below, an excerpt from the book and Jessica’s full recipe to get you started. XXJKE

If I took this dish off the menu, I’m pretty sure we’d close. It has become the most iconic dish at Sqirl, even though you probably don’t think of sorrel and preserved lemons as obvious breakfast foods. This dish succeeding is like when the horse that no one bet on ends up winning the Kentucky Derby. At first nobody even knew it was in the race. Then, all of a sudden, the long shot is ahead by leaps and bounds, and even its trainer looks confused. —Jessica Kaslow in “Everything I Want to Eat: Sqirl and the New California Cooking”