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.
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.
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