California-Style Pesto Rice Bowls with Lemon Feta & Soft-Boiled Eggs
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California-Style Pesto Rice Bowls

with Lemon Feta & Soft-Boiled Eggs

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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    From the Test Kitchen

    This bold, colorful dish is an ode to the vibrant flavors of California cooking, which you’ll make by stirring fragrant basil pesto into brown rice, then topping it with bright, lemony feta and a rich soft-boiled egg.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    California-Style Pesto Rice Bowls with Lemon Feta & Soft-Boiled Eggs
    Title
    • 2 Pasture-Raised Eggs
    • ½ cup Brown Rice
    • 1 tsp Preserved Lemon Purée
    • 6 oz Kale
    • 2 cloves Garlic
    • 1½ oz Feta Cheese
    • 3 oz Radishes
    • 1 Tbsp Rice Vinegar
    • ⅓ cup Basil Pesto
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Make the pesto rice
    1 Make the pesto rice

    Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. In a separate, medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 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 eggs
    2 Cook the eggs

    Meanwhile, carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

    Prepare the ingredients & marinate the radishes
    3 Prepare the ingredients & marinate the radishes

    Meanwhile, 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 separate bowl; add the vinegar. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

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

    In a medium pan (nonstick, if you have one), heat a drizzle 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, 2 to 3 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!

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    California-Style Pesto Rice Bowls

    Make the pesto rice
    1 Make the pesto rice

    Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. In a separate, medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 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.

    2 Cook the eggs

    Meanwhile, carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

    Cook the eggs
    Prepare the ingredients & marinate the radishes
    3 Prepare the ingredients & marinate the radishes

    Meanwhile, 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 separate bowl; add the vinegar. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    4 Cook the kale & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle 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, 2 to 3 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
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