This recipe was developed in partnership with Filippo Berio. —The Editors
For the rice bowl:
long-grain brown rice
olive oil, plus 1 teaspoon, divided
kosher salt, divided
medium watermelon radishes, peeled
avocados, halved and sliced
soft-boiled eggs (optional)
For the creamy sauce:
(14 1/2-ounce) can cooked white beans, drained and rinsed
fresh lemon juice
In This Recipe
To make the rice: Add the rice, 2 cups water, 1 teaspoon olive oil, and 1/2 teaspoon kosher salt to a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 40 minutes (until the rice is tender and the liquid is absorbed). Remove from the heat and let sit, covered, for 10 minutes. Remove the lid, fluff the rice with a fork, and set aside until ready to assemble the bowls.
To make the pickled radishes: Whisk together the vinegar, 1/2 cup water, 1 teaspoon kosher salt, and sugar in a medium bowl. Add the sliced radishes and stir. Let the radishes soak for at least 20 minutes (any extras will keep in the refrigerator for up to 2 weeks).
To make the sauce: Drain and rinse the white beans. Combine all the ingredients in a blender and puree until thick and smooth.
To assemble the bowls: Combine the cooked rice with the pesto and stir to coat evenly. Divide the pesto rice evenly between four bowls.
Divide the watercress evenly between the bowls. Top each bowl with half of a sliced avocado, some of the pickled radishes (use an amount to taste, you may end up with extra), and a soft-boiled egg (if using). Drizzle or dollop as much of the creamy sauce over the top as you like.