Start with the pesto: in a mixer put the cleaned and washed arugula, 1 pinch of coarse salt, pine nuts, garlic clove and grated cheese. Start to chop everything and slowly add the oil. Continue to blend until you reach the desired consistency and put it aside.
Bring the salted water to the boil in a pot and add the Flora Wholemeal rice. Meanwhile, fry a garlic clove in a pan with a little bit of oil, then add the cleaned and diced peppers. Season with salt and pepper and let it cook for 40 minutes. When the peppers are cooked add them to the rice and mix well with a knob of butter and Parmesan cheese. Put the rice in 4/6 greased cream caramel molds and bake at 180° for 15 minutes. Remove from the oven, let it cool a few minutes, remove from the molds and garnish with arugula pesto.