Mushroom, Pistachio & Pine Nut Rice from Brick Lane Cookbook by Dina Begum
Sheila and Herman run the La Buenaventura market stall and specialise in vegan versions of Spanish classics such as chorizo and tapas. This wonderful paella-ins
Ingredients
- 1 teaspoon turmeric
- 300 g paella rice
- 1 teaspoon salt
- 30 g pine nuts
- 1 garlic clove, sliced
- 3 tablespoons olive oil
- 20 g pistachios
- 2 bay leaves
- 400 g mushrooms, sliced
- ¼ teaspoon saffron
- 1½ teaspoons paprika
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