Brown Rice, Prawn And Nut Salad

75 g/3 oz brown rice
salt
freshly ground black pepper
50 g/2 oz peeled, cooked prawns
2 spring onions, finely chopped
25 g/1 oz green pepper, deseeded and thinly
sliced
25 g/I oz red pepper, deseeded and thinly sliced
2 tablespoons lemon vinaigrette
15 g/1/2 oz cashew nuts
15 t4/1/2 oz flaked almonds, toasted
2 tablespoons chopped parsley

Cook the rice in boiling salted water for 30 to 35 minutes until 'al dente'. Drain and cool.

Place the rice in a bowl and season. Add the prawns, spring onions and peppers. Pour over the dressing and stir in the nuts and parsley. Mix well. SERVES 2