Arugula and Rice Walnut Pesto Bowl
Fluffy rice tossed with homemade arugula-basil pesto, topped with sautéed kale, poached eggs, radishes, and feta for a fresh, satisfying meal.
Ingredients
- 1 bag Success® Brown Rice
- 2 cup arugula, packed
- 1/2 cup + 1 tbsp olive oil, divided
- 1 cup fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/2 cup walnuts, toasted and chopped
- 2 cloves garlic, peeled
- 1 tbsp fresh lemon juice
- 3/4 tsp salt, divided
- 1/2 tsp black pepper, divided
- 4 cups kale, packed, stems removed, thinly sliced
- 1/8 tsp red pepper flakes
- 1 tbsp white vinegar
- 4 large eggs, poached
- 4 radishes, thinly sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup basil, thinly sliced (for garnish)
- Chopped walnuts, for garnish if desired
For the Pesto
For the Bowl
Instructions
Step 1
Prepare rice according to package directions.
Step 2
In a food processor, combine arugula, basil, Parmesan, walnuts, garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. While the food processor is running, gradually pour in ½ cup olive oil until the mixture is smooth and well combined. Add more olive oil for a thinner consistency if desired. Taste and adjust seasoning if necessary. Set aside.
Step 3
In a medium skillet over medium heat, add the remaining 1 tbsp olive oil. Once hot, add the kale, red pepper flakes, and the remaining salt and black pepper. Sauté for 5 minutes, stirring frequently, until the kale is wilted.
Step 4
In a large bowl, toss the rice with the arugula pesto until well combined. Divide the among four bowls. Top each bowl with kale, a poached egg, radishes, and feta cheese. Garnish with fresh basil and chopped walnuts, if desired.
Recipe Tip
In a medium saucepan, fill with about 4 inches of water and bring to a gentle simmer over medium heat. Add 1 tbsp white vinegar to the water. Break each egg into a small bowl. Create a gentle vortex in the simmering water by stirring it, then carefully slip each egg into the swirling water. Cook for 5 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
