Wild rice pesto salad in a jar

Course Salad

Cuisine American

Keyword mason jar salad, meal prep lunch, pistachio pesto, wild rice salad

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 4 servings

Wild rice with grilled corn and zucchini, cherry tomatoes and watercress, tossed with a pistachio basil pesto. Serves four.

Ingredients

Wild Rice Salad

1 cup uncooked Lundberg Farms Organic WildBlend Rice
1 cup cherry tomatoes halved
2 tablespoons olive oil
2 corn cobs husked
2 medium zucchini cut into ½" strips
2 cups watercress
¼ cup shelled pistachios

Basil Pesto Dressing

½ cup packed fresh basil leaves
¼ cup pine nuts
3 clove garlic
juice of 1 lemon
¼ teaspoon salt
½ cup extra-virgin olive oil

Directions

Put 1 ¾ cup water and 1 cup wild rice in a 4-quart pot. Cover and bring to a boil. Turn down to a simmer and cook for 45 minutes, until the water is all gone. Take off the heat, fluff with a fork and let cool.
Set the oven to broil with the rack in the top position. Brush the corn cobs and zucchini slices with olive oil. Broil the corn for about 15 minutes, turning it often. Take it out and let it cool.
While the corn and zucchini are cooking, blend the basil pesto ingredients and set aside.
Start with a layer of pistachios in the bottom of two 1-quart mason jars or four ½-quart jars. Then add tomatoes, corn, zucchini, wild rice and watercress, in that order. Refrigerate until you are ready to eat.

Notes

Keep refrigerated at 40°F (4°C) or below.

The assembled salad keeps up to 2 days in the refrigerator.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; uncooked Lundberg Farms Organic WildBlend Rice counted as dry long-grain white rice, cobs counted as sweet corn (90 g of kernels per cob), ¼ cup pine nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.