Arugula Walnut Pesto Rice Bowl

In this recipe, whole grain brown rice is tossed with peppery arugula and basil pesto for a hearty and tasty power bowl that can be served for brunch, lunch or dinner.

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Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 10 mins
Servings
SERVES 4
Ready in
TOTAL TIME 25 mins

Ingredients

  • 1 bag Success® Brown Rice
  • For Pesto
  • 1 cup packed arugula
  • 1/2 cup olive oil, divided
  • 1/3 cup packed fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped walnuts
  • 2 cloves garlic, peeled
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • For Bowl
  • 4 cups packed kale (stems removed), thinly sliced
  • 1/8 tsp red pepper flakes
  • 4 eggs, poached
  • 4 radishes, thinly sliced
  • 1/3 cup feta, crumbled
  • 1/4 cup thinly sliced basil

Instructions

  • This flavor-packed rice bowl is made with sautéed kale, radishes and whole grain brown rice. It’s all topped with a homemade arugula, basil and walnut pesto and a poached egg and makes a perfect lunch or dinner that will keep you full for hours!

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, in a blender, puree arugula, 1/3 cup oil, basil, Parmesan, walnuts, garlic, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper until smooth; set aside

    Step 3

  • Heat remaining oil in a medium skillet set over medium heat. Cook kale, pepper flakes and remaining salt and pepper for 3 to 5 minutes, or until wilted.

    Step 4

  • In a large bowl, toss together rice and arugula pesto. Divide between 4 serving bowls and top each with sautéed kale, eggs, radishes and feta. Garnish with basil.

    Recipe Tip

    To perfectly poach eggs, start by filling a medium saucepan with 4 inches of water. Bring to a simmer over medium heat and stir in 1 tablespoon of white vinegar. Break each egg into a small dish. Stir water vigorously to create a vortex. Holding dish just above the water, slip each egg into the swirling water. Reduce heat to medium-low. Cook the eggs for 3 to 5 minutes, or until the white is set but the yolk is still runny. Remove eggs with a slotted spoon and drain well on a paper towel.

Rice Bowl for the Win

Rice bowls are always a great option for a filling and satisfying meal that’s ready fast. This Arugula Walnut Pesto Rice Bowl is a great example of how just a few ingredients and a hearty rice base can come together to create delicious meals in minutes.

The beauty of rice bowls is that you can compile flavorful ingredients, blend and enjoy! This delicious, vegetarian combination is made with a base of whole grain brown rice mixed with sliced radish, sautéed kale and topped with a homemade arugula and basil pesto, poached egg and tangy feta cheese.

Basil, Arugula and Walnut Pesto

Looking for a tasty way to spruce up your normal pesto recipe? Try adding in a bit of leafy arugula, apple cider vinegar and swapping out the pine nuts for walnuts. The combination of arugula and vinegar gives it a hint of tang and is a great match to the walnuts, olive oil, garlic and Parmesan cheese.

Now that you have the recipe, make a large batch of this pesto to have on hand. Use it for a quick rice or pasta dish to take to the office or for dinner on a busy weeknight. Or, if you like to plan out your meals ahead of time try these Chicken Pesto Stuffed Peppers or a simple Creamy Pesto Chicken and Rice bowl.