Clean the peppers and zucchini and cut them into rectangles and then sauté them in a pan for 5 minutes with the stewed spring onion. In the meantime, wash the basil leaves and coarsely chop the pistachios. Boil the rice and transfer it to a serving dish, add the peppers and zucchini, basil leaves and some pistachios. Mix well, season with a drizzle of oil and a bit of chili pepper, garnish with the remaining pistachios and serve.