Mint Pesto Rice with Poached Egg, Feta, and Radishes

Serves 2

• 1 cup mint or herb/leafy green of your choice (you can substitute any number of leafy greens or herbs, kale, basil, sorrel, parsley, etc)

• 3 cups cooked rice, warm

• 1/2 cup greek feta, crumbled

• 2 radishes, sliced paper thin on a mandoline

• 2 eggs

• 1/2 lemon

• 1 thin round slice of preserved lemon, center removed and rind thinly chopped into little pieces

• edible flowers for garnish c

• Hives for garnish, finely chopped

• Extra virgin olive oil

• Sea salt

• Freshly cracked black pepper

Instructions

Fill a small saucepan with 3 inches of water and bring to a boil. While you are waiting for the water to come to a boil, set up your food processor.

Place the mint or your green of choice in the processor. Add a large pinch of salt and a generous splash of olive oil. Puree until you have a thick paste. Add more oil if necessary.

In a medium bowl, combine the pesto mixture and warm rice. Gently mix, spreading the pesto throughout the rice to coat evenly. Taste. Season with salt, black pepper, and a squeeze of fresh lemon juice. Add the preserved lemon. Stir to combine. Taste and finish seasoning if necessary. Note that preserved lemon, especially store-bought, has a strong flavor. I would add this element slowly a little bit at a time until it is to your liking.

Divide the rice into individual serving bowls. In another glass bowl, coat the sliced radishes with a little olive oil and season with salt and pepper. Set aside. Once the water is boiling, reduce heat to a simmer and add a splash of vinegar. Gently slide the egg into the pan and cook at a simmer for 3 minutes. Carefully scoop out the egg and place it on one of the bowls. Repeat the process with the other egg. Finish the egg with a sprinkle of sea salt, black pepper, and finely chopped chives. To finish, add 1/4 cup of feta to the top of each bowl and 1/2 of the radishes. Garnish with edible flowers and serve immediately.