Pesto Rice Bowl


1 Box Reese Wild Rice
1 pint Cherry Tomatoes
1/2 lb Asparagus, chopped to 1-2 inch pieces
Rotisserie Chicken
1 can Ty Ling Baby Corn
1/4 C Sacla Garlic Pesto
2 TBSP Olive Oil
Salt and Pepper to taste

By: Liz Buuck @buuckfarmsbakery


  1. Cook rice according to package directions. Boil the rice with chicken stock instead of water for extra flavor.
  2. Toss cherry tomatoes and asparagus with olive oil and salt and pepper. Spread evenly on a foil lined sheet pan and roast at 300 for 20 minutes, then raise the oven temperature to 350 and roast an additional 10 minutes.
  3. Shred or slice the chicken.
  4. Drain the baby corn and slice into bite sized pieces.
  5. Serve all ingredients in a bowl and top with pesto, then toss.