Smoked Mackerel & Mushroom Pilaf

• 275 g brown basmati rice
• 1 tablespoon olive oil
• 250 g chestnut mushrooms, sliced
• 1 bunch spring onions or 1 bunch scallion, sliced on the diagonal
• 350 g smoked mackerel fillets, skinned and roughly flaked
• 20 g fresh coriander, roughly chopped (cilantro)
• 2 teaspoons walnut oil
• black pepper

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

brown basmati rice, olive oil, chestnut mushrooms, spring onions, mackerel, fresh coriander, walnut oil, black pepper

Taken from www.food.com/recipe/smoked-mackerel-mushroom-pilaf-210808 (may not work)