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Title: Arborio Rice with Roasted Peppers, Basil, Pine Nuts, and Olives

3 - large bell peppers, preferably a mixture of colors
1 1/2 C arborio rice
1 T chopped dried orange peel
3 T olive oil
4 - large cloves garlic, minced
1/2 C pine nuts
1/2 C pitted kalamata olives
1/2 C pitted green olives
1/2 C fresh basil, shredded
0 - salt and pepper to taste

Adjust the oven rack to 4 inches from the heating element and preheat the oven to broil. Trim the top and bottom off each pepper and cut in half lengthwise, removing seeds. Slice into strips and arrange, cut side down, on an ungreased baking sheet. Broil until partially charred, about 5 minutes. Place in a paper bag, twist tightly to close, and leave for 20 minutes. Peel off the skins.

Meanwhile, bring 3 quarts of salted water to a boil in a large pot over high heat. Add the rice and orange peel; boil until the rice is tender but still firm to the bite, stirring a few times, 12-15 minutes. Drain well and set aside.

Heat the oil in a large deep-sided skillet over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes. Add the pine nuts and cook another 2 minutes. Add the reserved peppers and olives and cook another 2 minutes. Add the cooked rice, basil, salt, and pepper, and cook another 2 minutes. All done.

From Mediterranean Vegan Kitchen
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