3. At the same time, cook the garlic, celery and onions in the oil until soft. Add long-grain rice, heating for a couple of minutes before introducing the stock and bringing to the boil. Add seasoning and cook with a lid on at 200 degrees centigrade (400 F) for about 30 minutes.

4. Cook all the mushrooms in butter for about 2 minutes. Take out the mushrooms, add the watercross and stir for about two minutes, till floppy.

5. Mix the prawns, fish, watercress, mushrooms and wild rice into the long-grain rice. Season to taste and warm in oven for another minute.

6. Serve
About the Author

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