Pesto Vegetables With Wild Rice & Fresh Mozzarella

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Packing a healthy lunch doesn't have to be stressful. I need packed lunches to be two things, flavorful/filling and easy. Sometimes I want an extra nutrient boost, so it's been important to find ways to make plain vegetables fit the bill.

This lunch took a little time to prep ahead on Sunday (~45 minutes) which allowed me to have a tasty and healthy lunch all week long.

 

Here's how I made it:

On Sunday I simmered vegetables (separately) in the same pot of salted water while cooking the rice. I used kale, asparagus, zucchini (this, I sautéed), broccoli and Brussels sprouts. You can use virtually any vegetables you like! I tossed the rice with a drizzle of olive oil (can skip to save calories) and sea salt when it finished cooking.

Each morning I tossed a mixture of veggies with store bought pesto (this one), scooped the rice into the container and added about a 1/4 cup of fresh mozzarella. It's virtually a salad so it's great served cold or room temperature.

You can add chicken or replace the mozzarella with chicken, for leaner protein if preferred.

 

Ingredients:

  • Broccoli
  • Kale
  • Zucchini
  • Brussels sprouts
  • Asparagus
  • Store bought pesto
  • Wild rice
  • Fresh mozzarella

 

 

 

 

Kate MartinoComment