An easy to cook pilaf made with smoked mackerel.
This recipe uses:
White and Brown Basmati Rice Blend 250g
For an extra special finish, serve this pilaf with a quick dressing made from 1 avocado, mashed with 3 tablespoons natural yoghurt, and plenty of seasoning.
For the pilaf, chop 2 spring onions and fork 2 smoked mackerel fillets into flakes, then soften these in a pan of hot oil until golden.
Stir in the Tilda White and Brown rice, and keep gently stirring until it is heated through – about 3 minutes. Just before serving, mix in some chopped chives, coriander and parsley. Serve with a squeeze of lemon.
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