Mushroom and saffron pilaff

• 1 small onion
• 1 celery stick
• 1 small green pepper
• 228 grams mushrooms
• 1 clove garlic
• 100 grams dry rice
• 600 ml vegetable stock
• 1 pinch saffron
• 1 tsp chopped fresh thyme
• 100 grams peas

1. Heat a non-stick wok and dry-fry the chopped onion, celery, green pepper, mushrooms and garlic over a high heat for 4-5 minutes, stirring occasionally.
2. Add the rice, stock, saffron and thyme.
3. Stir well, then simmer gently to allow the liquid to be absorbed.
4. When ready to serve, season with black pepper to taste and stir in the peas.
5. Allow them to heat through before serving.

onion, celery, green pepper, mushrooms, clove garlic, rice, saffron, thyme, peas

Taken from cookpad.com/us/recipes/340610-mushroom-and-saffron-pilaff (may not work)