Prawns,cashew nut and wild rice






Rich in :Vit C, Zinc & potassium & selenium


  • 100g wild rice 
  • 50g cashew nuts
  • 1/4 cauliflower, chopped into small florets 
  • 100g broccoli, chopped
  • 1 carrot chopped 
  • 1 spring onion or a small onion 
  • 150g raw prawns cleaned and shell removed 
  • 2 garlic cloves, chopped 
  • 1 cm ginger, grated
  • Juice of 1 lemon 
  •  2 tablespoons Olive oil 
  •  Soya source 
  •  Handful of chopped Fresh coriander 
  • Sesame seeds  optional to finish with.



  • Bring a pot of water to the boil and add the rice and a little salt
  •  Cook the rice  for 20 minutes and drain and put aside.
  • Steam the cauliflower and broccoli until tender.
  • Chop  the onion ,garlic, ginger and put it into the wok  or pan with the olive oil and cook until the onions are optic
  • Add the carrots, then the cauliflower and broccoli. 
  • Add the prawns and cook until they turn pink in colour.
  • Add the soya sauce and lemon juice.
  • Salt and pepper to taste 
  • Serve the prawns and cauliflower salad on top of the wild rice.
  • Garnish with coriander, cashews and serve with lemon wedges.