Coconut Rice Plate with basil pesto

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the coconut rice and let it golden, undisturbed, so it takes on real color before you stir.
4. Stir in the long-grain rice along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with toasted nuts right before serving.
6. Plate it up while hot and pass extra at the table.