Rice with Peas, Mushrooms and Saffron

Ingredients:

• 150 g white Rice
• 250 ml Vegetable stock
• 100 g frozen Peas
• 300 g Mushrooms, sliced
• 1 large onion, finely chopped
• 3 cloves Garlic, finely chopped
• 1/4 tsp Turmeric
• A pinch of Saffron (optional)
• 3 tbsp Olive Oil
• Salt and Pepper

Method:

• Rinse the rice under cold running water for about 2 minutes until clean then soak in a bowl of cold water.
• Heat the oil in a saucepan and add chopped onion and garlic with turmeric and saffron. Season and cook over medium heat for 10 minutes until vegetables are soft and golden.
• Meanwhile, heat 1 tbsp of oil in a frying pan and cook the mushrooms over medium heat for 5-6 minutes until soft.
• Drain the rice, add to the saucepan and mix well with onion and garlic.
• Add frozen peas to the rice and mix well. Pour the stock into the pan, bring to boil, then cover and cook over medium heat for 12-15 minutes.
• Fluff up the rice with a fork and serve hot topped with mushrooms.