California-Style Pesto Rice Bowl with Lemon Feta & a Soft-Boiled Egg

California-Style Pesto Rice Bowl

with Lemon Feta & a Soft-Boiled Egg

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For eight weeks, we’ve been exploring the country’s culinary wonders right from the Blue Apron Test Kitchen, and San Francisco is our last stop! This bold, colorful dish is an ode to the vibrant flavors of California cooking, which you’ll make by stirring fragrant basil pesto into jasmine rice, then topping it with bright, lemony feta and a rich soft-boiled egg. To learn more about what inspired this dish, go to roadtrip.blueapron.com/sanfran.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
California-Style Pesto Rice Bowl with Lemon Feta & a Soft-Boiled Egg
Title
  • 2 Pasture-Raised Eggs
  • ½ cup Jasmine Rice
  • 1 bunch Kale
  • 2 cloves Garlic
  • 1 tsp Preserved Lemon Purée
  • 1½ oz Feta Cheese
  • 3 oz Radishes
  • 1 Tbsp Rice Vinegar
  • ⅓ cup Basil Pesto
Cook the eggs:
1 Cook the eggs:

Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook, uncovered, 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Wipe out the pot. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

Prepare the ingredients & marinate the radishes:
2 Prepare the ingredients & marinate the radishes:

While the eggs cook, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, combine the feta (crumbling before adding), lemon purée, and 1 tablespoon of olive oil. Season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Make the pesto rice:
3 Make the pesto rice:

While the radishes marinate, in the same pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the pesto until thoroughly combined. Taste, then season with salt and pepper if desired.

Cook the kale & serve your dish:
4 Cook the kale & serve your dish:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, until the kale is wilted and the water has cooked off. Turn off the heat. Serve the pesto rice topped with the cooked kale, marinated radishes (including any liquid), seasoned eggs, and lemon feta. Enjoy! 

Tips from Home Chefs

Cook the eggs:
1 Cook the eggs:

Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook, uncovered, 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Wipe out the pot. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

2 Prepare the ingredients & marinate the radishes:

While the eggs cook, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, combine the feta (crumbling before adding), lemon purée, and 1 tablespoon of olive oil. Season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Prepare the ingredients & marinate the radishes:
Make the pesto rice:
3 Make the pesto rice:

While the radishes marinate, in the same pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the pesto until thoroughly combined. Taste, then season with salt and pepper if desired.

4 Cook the kale & serve your dish:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, until the kale is wilted and the water has cooked off. Turn off the heat. Serve the pesto rice topped with the cooked kale, marinated radishes (including any liquid), seasoned eggs, and lemon feta. Enjoy! 

Cook the kale & serve your dish:
Browse Steps
1 of 4