Wash the rice until the water runs clear.

Place in a saucepan with water or vegetable broth, saffron and turmeric.

Boil for 20 minutes

Heat a pan with a little olive oil.

Chop the garlic, onion and bell pepper.

Saute in the pan with a little salt.

Coarsely cut the oyster mushrooms and saute until golden.

Sprinkle with lemon juice.

Strain the rice and add to the pan.

Season with smoked paprika, fresh parsley, salt, pepper and lemon juice.

Serve with lemon.