Smoked Mackerel & Mushroom Pilaf

1. 1

   Cook the brown rice in salted water until tender- for about 25 minutes, or according to the packet then drain.

2. 2

   Meanwhile heat the olive oil in a large frying pan and saute the mushrooms for 3 minutes until they begin to soften.

3. 3

   Add most of the spring onion, saving a small handful for decoration, and cook for 2-3 minutes.

4. 4

   Add the cooked rice and smoked mackerel and heat through for a few minutes, stir until evenly heated.

5. 5

   Just before serving, stir in the coriander and drizzle with the walnut oil.

6. 6

   Top with the remaining spring onions and some black pepper before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.