Nigel Slater’s recipe for brown rice, peppers and artichokes

Exotic tastes and a luxury twist in this delectable rice dishSlice 2 yellow peppers in half and pull out and discard the seeds, stems and cores. Cut each half in 2, then warm 3 tbsp of olive oil in a shallow pan, add the peppers and cover with a lid, letting them cook over a moderate heat until soft. The times will vary, but they will need a good 20 minutes. Check their progress regularly.Put 120g of brown basmati rice into a medium-sized saucepan, fill it with warm water, then swish the rice ab