Pesto Rice & Veggie Bowls Fill 1 Created with Sketch.

with Goat Cheese & Soft-Boiled Eggs

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories
WW Freestyle
13 Smart Points

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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fresh
ingredients
Pesto Rice & Veggie Bowls with Goat Cheese & Soft-Boiled Eggs
Title
  • ½ cup Red Rice Blend
  • 2 Pasture-Raised Eggs
  • 2 cloves Garlic
  • 1 bunch Kale
  • 3 oz Radishes
  • 3 oz Shishito Pepper
  • 1 oz Goat Cheese
  • 1 Tbsp Red Wine Vinegar
  • ⅓ cup Basil Pesto
  • 1 tsp Preserved Lemon Purée
step-by-step
instructions
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, carefully 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 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.

Cook the peppers:
4 Cook 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, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 6 minutes, or until 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, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water. Cook, stirring frequently, 2 to 3 minutes, or until the liquid has cooked off and the kale is softened. 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, cooked 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, carefully 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 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 Cook 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, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 6 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook 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, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water. Cook, stirring frequently, 2 to 3 minutes, or until the liquid has cooked off and the kale is softened. 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, cooked peppers, marinated radishes (including any liquid), cheese (crumbling before adding), and seasoned eggs. Enjoy!