Green Rice

Put the cilantro, kale, chives and broth in a blender and blend until the vegetables are puréed. Add the coconut milk and salt, and blend until the mixture is smooth. In a medium saucepan with a tight-fitting lid, heat the olive oil over medium heat and saute the onion until it softens, 2-3 minutes. Add the rice and garlic and saute, stirring occasionally, until the rice begins to lightly toast, 3 to 4 minutes. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to low, and cook for approximately 15 minutes or until the liquid is absorbed and the rice is tender. Tip: Remove the lid and check the rice 3-5 minutes early. Give the mixture a good stir. If the liquid is mostly absorbed but the grains are still not done, add a little extra water or broth－start with ¼ cup or so－and continue to cook until the rice is tender. When the rice is cooked to your liking, remove the pot from the heat and let the rice steam in the covered pot for 5 minutes. After 5 minutes, stir in the lime juice to taste, fluffing with a fork, and serve.