Prawn Risotto

4 tablespoons polyunsaturated vegetable oil
1 onion, peeled and chopped
225 g/8 oz brown rice, well washed
600 ml/1 pint water
salt
freshly ground black pepper
1 red pepper, cored, deseeded and chopped
1 clove garlic, peeled and crushed
50 g/2 oz flaked almonds
350 g/12 oz cooked, peeled prawns
1 tablespoon chopped parsley

Heat half the oil in a pan, add the onion and fry until softened. Add the rice and cook for 2 minutes, stirring. Add the water and 1 teaspoon salt and bring to the boil. Simmer for 40 to 45 minutes, adding more water if necessary.

Heat the remaining oil in a pan, add the pepper and fry for 3 minutes. Add the garlic, almonds and prawns. Fry for a further 2 minutes, until the almonds are browned and the prawns heated through.

Stir into the cooked rice, add pepper to taste and more salt if necessary. Transfer to a warmed dish and sprinkle with the parsley.

SERVES 4