Coconut Rice With Cilantro Pesto - cooking recipe

Ingredients

1 1/2 cups long grain white rice
1 None medium carrot, peeled and diced
1 1/2 cups coconut milk
1 1/2 cups chicken broth
1/4 cup chopped scallions
1 tsp fresh oregano leaves, chopped
1 tbsp fresh parsley leaves, chopped
2 tbsp toasted pepitas, reserved 5 for pesto
1/2 cup fresh cilantro leaves
1/4 cup baby spinach, arugula or basil
2 tbsp vegetable or olive oil
1/4 tsp lime zest
1 clove garlic, peeled

Preparation

In a medium saucepan, combine rice and carrot. Add coconut milk and chicken broth. Bring to a boil then reduce heat and simmer until tender, around 35-40 mins. Remove from heat and fluff with a fork. Fold in scallions, oregano, parsley and pepitas.
Meanwhile, for the pesto, puree remaining ingredients and reserved pepitas for 15 seconds, or until finely chopped. Season. Serve pesto with rice.