Mushroom, Pistachio & Pine Nut Rice


Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About
La Buenaventura
Boiler House Food Hall

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-inspired recipe is wholesome and very tasty, packed full of different flavours and textures. Studded with pistachios and pine nuts, golden with saffron, the finished dish is quite regal looking: add a dollop of La Buenaventura garlic vegannaise for a vegan feast.


  • 3 tablespoons olive oil
  • 20 g pistachios
  • 30 g pine nuts
  • 1 garlic clove, sliced
  • ¼ teaspoon saffron
  • teaspoons paprika
  • 2 bay leaves
  • 400 g mushrooms, sliced
  • 300 g paella rice
  • 1 teaspoon turmeric
  • 1 teaspoon salt


Heat the olive oil in a large paella or frying pan over medium heat and fry the pistachios, pine nuts and sliced garlic for a couple of minutes. Add the saffron, paprika, bay leaves and mushrooms and fry for another three to five minutes until the mushrooms have started to soften. Stir in the rice and turmeric, then add a litre of water and the salt. Do not stir the rice while cooking, as this will result in broken rice.

Bring to the boil, then reduce the temperature to a gentle simmer and cook for about 20 minutes, until the rice has absorbed all the liquid.

Remove from the hob and leave the rice to sit for about five minutes. Add a squeeze of lemon before serving.