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!
Prepare rice according to package directions.
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
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.
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.
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.