Spinach Pesto Rice Bowl

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.

1. 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.
2. While the eggs cook, toss the radicchio in the reserved teaspoon of lemon juice and a hefty pinch of salt. Slice the avocado.
3. 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.