Arugula Walnut Pesto Rice Bowl

Whole grain brown rice is tossed with a 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 10 Mins
Cooking time COOK TIME 15 Mins
Servings SERVES 4
Ready in TOTAL TIME 25 Mins


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


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

    Step 1

  • Prepare rice according to package directions.

    Step 2

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

    Step 3

  • Heat remaining oil in 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. Top with sautéed kale, radishes, poached egg and feta. Garnish with basil.

    How To Poach Eggs

    Fill a medium saucepan with 4-inches water set over medium heat or until water simmers gently. Stir in 1 tbsp white vinegar. Break each egg into small dish. Stir water vigorously to create a vortex. Holding dish just above simmering water, slip each egg into swirling water. Reduce heat to medium-low. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set but yolk is still runny or cook to preferred level of doneness. Remove eggs with slotted spoon. Drain well on paper towel.

Rice Bowl for the Win

Rice bowls are always a great option for a filling and satisfying meal in no time. This Arugula and 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 your flavorful ingredients, blend and enjoy! This delicious 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? Why not add in a bit of leafy arugula, apple cider vinegar and swap out the pine nuts for walnuts. The combination of arugula and vinegar gives it a hint of tang mixed in with the walnuts and classic oil, garlic and Parmesan cheese.

Now that you have the recipe, you can even make a large batch and use for a quick rice or pasta dish to take with to the office on a busy morning! Or if you like to plan out your meals ahead of time why not try these Chicken Pesto Stuffed Peppers or a simple Creamy Pesto Chicken and Rice bowl.