Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the onion, courgettes and fennel, cook for 6 to 8 minutes or until just tender, stirring occasionally. Remove from heat.
Place wild and long-grain rice in a large saucepan with the stock. Bring to the boil, reduce heat to low, cover, and simmer for 20 minutes or until liquid has been absorbed. Remove from heat.
Heat the remaining oil in a frying pan over medium-high heat. Add the prawns and garlic; cook for 4 minutes or until they turn pink. Remove from heat.
Stir into rice with courgettes, fennel, parsley and salt and pepper to taste.
Serving Suggestions: Serve with lemon wedges. Serve as is or as part of a salad, or with crusty bread for soaking up the delicious juices.