Cook rice according to instructions on the package.
While rice is cooking, chop up vegetables: zucchini, mushrooms and kale.
Heat olive oil in a large skillet over medium-high heat and add zucchini and mushrooms; Cook for 5 or so minutes and then add in kale and sun-dried tomatoes, stirring occasionally.
Once rice has finished cooking, place in a large bowl and stir in pesto.
Pour sautéed vegetables overtop, sprinkle with cheese and enjoy!