Method1. Cook the rice according to pack instructions.
2. Heat the oil in a large frying pan and cook the onion until soft.
3. Add the mushrooms and fry for 4-5 minutes, then add the Opies Pickled Walnuts.
4. Stir in the brandy, sour cream and nutmeg. Simmer gently for 5 minutes until the sauce thickens slightly.Season with salt and black pepper.
5. Place the rice on on a serving dish, making a slight well in the centre. Pour over the sauce.
6. Serve immediately.