2 cups rice Kosher salt 1 cup (lightly packed) Veggie Box sorrel ¼ cup olive oil Freshly ground black pepper 1 tablespoon distilled white vinegar 4 large eggs 2 Veggie Box radishes, very thinly sliced 2 tablespoons fresh lemon juice, divided ½ preserved lemon, flesh removed, peel finely chopped 1 tablespoon chopped Veggie Box dill, plus more for serving 2 oz. feta, crumbled Hot sauce Flaky sea salt (such as Maldon)

Cook rice. 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.