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Preheat the grill. Arrange the peppers on a lined baking sheet with parchment paper. Grilling until the skin blisters or blackened and complete. Then place the peppers in a freezer bag with zipper and let stand 10 minutes. Peel the peppers, cut into slices and discard the seeds and stems.

Heat the oil in a large skillet. Put to cook the chopped garlic and tomatoes over low heat for 5 minutes. Add the pieces of pepper and bay leaf. Mix well and simmer for another 15 minutes, still slow.

Pour bring the broth in a large pot and bring it to a boil. Add the rice to the vegetables, mix well and let it cook for 2 minutes. Pour 2 ladles of vegetable broth. Simmer the rice, stirring occasionally, until completely absorbed the broth.

Add one more broth as well, that they completely before you absorb more of the rice. When the rice is tender, season with salt and pepper. Remove from heat, cover and let stand 5 minutes before serving.

Ingredients:

• 2 red peppers
• 1 cup olive oil
• 2 cloves of garlic
• 300g canned chopped tomatoes (fresh tomatoes in season)
• 1 bay leaf
• 75 oz vegetable broth
• 200g wholemeal rice Bio
• Salt and freshly ground pepper

Total time: Preparation + cooking time: 90 min
Yield: 2 people