Smoked Mackerel & Mushroom Pilaf
- Cook the brown rice in salted water until tender- for about 25 minutes, or according to the packet then drain.
- Meanwhile heat the olive oil in a large frying pan and saute the mushrooms for 3 minutes until they begin to soften. Add most of the spring onion, saving a small handful for decoration, and cook for 2-3 minutes.
- Add the cooked rice and smoked mackerel and heat through for a few minutes, stir until evenly heated.
- Just before serving, stir in the coriander and drizzle with the walnut oil. Top with the remaining spring onions and some black pepper before serving.