Ingredients
10 oz cooked long grain brown rice
2 tablespoons sunflower oil
1 onion sliced into half moons
5 oz Portobello mushrooms
5 shiitake mushrooms soaked for 15 minutes
½ cup hazelnuts chopped
½ cup almonds chopped
½ cup walnuts chopped
5 tablespoons chopped parsley
Pinch salt and pepper

Methodology
Heat 1 tablespoon oil in wok & add rice. Stir fry for 3-4 minutes & set aside. Heat remaining oil in wok & add onions, cook until soft. Slice mushrooms & add to wok. Add all nuts & mix together, cook for 3-4 minutes. Next add rice back wok & stir through until heated. Add salt, pepper & parsley. Cook a further 1-2 minutes & serve.