Risi al pinoli (lemon and pine nut rice with roast capsicum)

Ingredients (serves 4)
* 1 1/4 cups (250g) medium-grain white rice
* 1 tbs olive oil
* 3 tbs pine nuts
* 2 garlic cloves, thinly sliced
* 4 spring onions, finely chopped
* 1 1/2 cups (375ml) low-salt chicken or vegetable stock
* 2 roasted red capsicums, cut into strips
* Juice of 1 lemon
* 1 small zucchini, cut into ribbons using a vegetable peeler
* Shaved parmesan (optional), to serve


Method
1. Cook the rice in a pan of boiling salted water until cooked but still firm to the bite, then drain well.
2. Heat olive oil in a large, deep frypan over medium heat and cook pine nuts, stirring, for 2 minutes or until golden. Add garlic and spring onion and cook, stirring, for 1 minute. Add stock and bring to a simmer over medium heat. Add capsicum, lemon juice, zucchini and rice, then season to taste. Cook for 2 minutes or until heated through. Divide among bowls and top with the shaved parmesan, if desired, and black pepper.

Source
delicious. - Page 150
Recipe by Kate Tait