1 Peel garlic and chop finely. Bring the broth and rice to a boil in a pot, then cover and cook over low heat for 15-20 minutes.
2 Meanwhile, rinse celery, drain, remove any strings and cut stalks into thin slices.
3 Peel cucumber, halve lengthwise, remove seeds and cut flesh into 1 cm (approximately 1/2-inch) cubes.
4 Rinse escarole, spin dry and cut into short, thin strips.
5 Stir the celery slices and diced cucumber into the rice. Continue cooking over low heat, covered, until softened, about 5 minutes.
6 Add the escarole to the rice and cook just until wilted. Season with salt and pepper.
7 Crush the peppercorns in a mortar or with the side of a large knife. Sprinkle over the rice and serve immediately.