Spinach Pesto Rice Bowl

By Laurel Randolph

Updated 11/16/18

spinach pesto rice bowl
Laurel Randolph
Ratings
  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: 2 Servings
Nutritional Guidelines (per serving)
913 Calories
53g Fat
93g Carbs
27g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2 Servings
Amount per serving
Calories 913
% Daily Value*
Total Fat 53g 68%
Saturated Fat 9g 47%
Cholesterol 217mg 72%
Sodium 425mg 18%
Total Carbohydrate 93g 34%
Dietary Fiber 16g 59%
Protein 27g
Calcium 430mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The popular Los Angeles restaurant Sqirl is known for (among other things) its Sorrel Pesto Rice Bowl. Fresh spinach comes together with toasted walnuts, lemon and garlic to make a super fresh-tasting pesto before combining forces with tender brown rice. The flavorful mixture is topped with crunchy and bitter radicchio, salty feta, creamy avocado and a soft boiled egg.

The combination is healthy and hearty with plenty of bright flavors and makes a picture-perfect lunch. Since this recipe is served at room temperature, it makes a nice picnic or meal on the go.

Ingredients

  • For the Rice:
  • 1 cup long grain brown rice
  • 2 cups water
  • 1 teaspoon oil
  • 1 teaspoon salt
  • For the Pesto and Toppings:
  • 2 cups packed baby spinach
  • 1/3 cup toasted walnuts
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (with 1 teaspoon reserved for radicchio)
  • 1 large garlic clove (grated)
  • Kosher salt to taste
  • 1 to 2 tablespoons water
  • 2 eggs
  • 1 1/2 cups packed radicchio (chopped)
  • 1 avocado
  • 2 tablespoons crumbled feta

Steps to Make It

  1. Combine the rice, water, oil, and salt in a pot over high heat. Once boiling, cover and reduce heat to a low simmer.

  2. Cook for 45 minutes or until tender but chewy and almost all of the water is absorbed. Let sit for 10 minutes and fluff with a fork, then let cool.

  3. Add the spinach, walnuts, olive oil, lemon juice (reserve 1 teaspoon), garlic and a pinch of salt to your food processor. Pulse, scraping down the sides a few times, until well mixed. Add up to 2 tablespoons of water as needed to keep the mixture moving. Taste and add salt if needed. Toss with cooled rice.

  4. Bring a small pot of water to a boil and then reduce to a rapid simmer. Carefully lower your two eggs into the water and set a timer for 6 minutes. Once the time is up, run the eggs under cold water for 30 seconds before peeling.

  5. While the eggs cook, toss the radicchio in the reserved teaspoon of lemon juice and a hefty pinch of salt. Slice the avocado.

  6. Divide pesto rice into two bowls. Equally divide the radicchio, avocado, and feta between the bowls. Top each with an egg sliced in two. Serve immediately.

Variations:

  • If you can't find radicchio, use shredded red cabbage instead. You won't have that bitter bite, but you'll still get a nice crunch and bright color.

  • Any kind of rice will work in this recipe. Simply cook 1 cup of rice according to package directions and proceed with the recipe as written.