Pesto Rice & Veggie Bowls with Goat Cheese & Soft-Boiled Eggs

Pesto Rice & Veggie Bowls

with Goat Cheese & Soft-Boiled Eggs

Group Created with Sketch. 45 min 13 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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A colorful rice blend (mixed with fragrant basil pesto) forms the base of these verdant vegetarian bowls, which we’re topping with charred shishito peppers, lemony dressed kale, marinated radishes, tangy goat cheese, and rich soft-boiled eggs.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Cook the eggs:
1 Cook the eggs:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or strainer, remove the eggs and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper. 

Make the pesto rice:
2 Make the pesto rice:

Add the rice to the same pot of boiling water. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the pesto. Taste, then season with salt and pepper if desired. 

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

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Char the peppers:
4 Char the peppers:

Once the rice has cooked about 15 minutes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

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

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat; stir in the lemon purée. Taste, then season with salt and pepper if desired. Serve the pesto rice topped with the cooked kale, charred peppers, marinated radishes (including any liquid), cheese (crumbling before adding), and seasoned eggs. Enjoy! 

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Cook the eggs:
1 Cook the eggs:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or strainer, remove the eggs and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper. 

2 Make the pesto rice:

Add the rice to the same pot of boiling water. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the pesto. Taste, then season with salt and pepper if desired. 

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

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Char the peppers:

Once the rice has cooked about 15 minutes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Char the peppers:
Cook the kale & serve your dish:
5 Cook the kale & serve your dish:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat; stir in the lemon purée. Taste, then season with salt and pepper if desired. Serve the pesto rice topped with the cooked kale, charred peppers, marinated radishes (including any liquid), cheese (crumbling before adding), and seasoned eggs. Enjoy!