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Cocktail prawns are lightly pre-cooked so only need a gentle warm up for this meal using 2 tiers of a steamer.
As there is no frying this is a lower calorie dish.
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Per person:
Using 125g fresh cooked cocktail prawns layer in a small heatproof handled dish with 1 tbsp prawns, 1 tsp paprika, 1 tbsp prawns, 1tsp turmeric, 1 tbsp prawns, sprinkling of white pepper, the remaining prawns and 1 finely diced garlic clove, half tsp chopped fresh ginger, 2tsp olive oil, a dash of lemon juice & half tsp harissa paste. Stir to combine then leave in the fridge until cooking time.
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Soak 1 tbsp each wild rice, orzo, red and brown lentils by measuring them out and just covering with cold water and leave in the frige for at least half an hour, rinsing before cooking.
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Place quarter pint of vegetable stock into the first layer of the steamer and bring to boil or depending on the size of your steamer ensure that the grains will be just covered. Add the drained pre-soaked grains, 1 tbsp chick peas from a can and 1 tbsp fresh parsley. Top with a lid and bring back up to boil and turn the hob heat to moderate to cook for 15 minutes.
In the second layer of the steamer add three closed cup mushrooms, 1 small broccoli floret, 6 topped/tailed green beans and 2oz frozen gardens peas to cook alongside the grains.
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After 5 minutes cooking time place the dish with the prawns mix into the steamer top tier, replace the lid and cook for remaining minutes.
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Serve together, draining off any excess sauce juice if you wish which can be used as a stir fry seasoning etc next day.
