Tip the rice into a bowl. Cover with cold water and whisk for 2 mins (you can use a fork) till the water goes cloudy. Drain the rice, rinse and tip into a large pan. Add 150ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat down. Simmer the rice for 25 mins till all the water has been absorbed.
While the rice cooks, heat your grill to its highest setting. Halve the peppers and scoop out the seeds and white bits. Cut each half into 3 strips. Set aside.
Grate the turmeric into a bowl (use gloves as it stains). Peel and grate the garlic into the bowl. Add 1 tsp oil and a pinch of salt. Whisk together.
Lie the pork escalopes between two sheets of cling film or baking paper and bash with a rolling pin to flatten slightly. Place the escalopes on a baking tray lined with foil. Rub each one with the turmeric and garlic mix. Lay the peppers on the tray around the pork, skin-side up.
Slide the tray under the grill, not too near the top. Set the timer for 5 mins. While the pork grills, roughly chop the broccoli florets and stalk. Whizz them in a food processor till you have a rice-like texture. No processor? Coarsley grate instead.
Flip the escalopes over and put back under the grill for another 5 mins. Check they are cooked by slicing into one. The meat should be white with no trace of pink. Pop under the grill for a few more mins if necessary. If they’re ready, take out from the grill and loosely cover with foil. Set the peppers aside to cool for a few mins.
The rice should have absorbed all the water by now. Take off the heat. Stir in the riced broccoli Zest and juice the lime into the pan. Pop the lid back on and let the rice and broccoli stand together for 5 mins.
Carefully peel the blistered skins from the peppers. Serve the broccoli rice with the turmeric pork escalopes and grilled peppers. Scatter over chopped parsley leaves to garnish.