Mint Pesto Rice with Poached Egg, Feta and Radishes
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
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
Freshly cracked black pepper
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.