Green Rice with Toasted Pumpkin Seeds

 

1/3

cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds

1

tablespoon olive oil

1/2

cup tightly packed fresh cilantro (stems and leaves)

1/2

cup tightly packed fresh parsley (stems and leaves)

1

medium green bell pepper, coarsely chopped (1 cup)

1

small onion, chopped (1/3 cup)

2

cloves garlic, finely chopped

1

jalapeño chile, seeded

1 1/2

teaspoons salt

1/4

teaspoon ground cumin

2 3/4

cups water

3

tablespoons olive oil

1 1/2

cups uncooked regular long-grain rice

• 1 In 8-inch skillet, heat pumpkin seeds and 1 tablespoon oil over medium heat about 3 minutes, stirring occasionally, until seeds are lightly toasted. (Watch carefully—they can burn quickly.) Use slotted spoon to remove pumpkin seeds from pan and cool on paper towel-lined plate.
• 2 In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside.
• 3 In 3-quart saucepan, heat 3 tablespoons oil over medium heat until hot. Add rice and cook 3 minutes, stirring occasionally, until slightly translucent around edges. Add pureed liquid and heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed. Fluff with fork and stir in pumpkin seeds. Serve hot.