Place the wild rice in a saucepan with water to cover. Bring to the boil and boil for 5 minutes. Remove the pan from the heat and cover tightly. Leave to steam for about 10 minutes until the grains are tender. Drain.
Heat the oil in a large nonstick frying pan. Add the celery, peppers, onion, bacon and garlic. Cook, stirring, for 3–4 minutes until the vegetables are soft. Stir in the tomato purée and thyme. Cook for another 2 minutes.
Add the wild rice, long-grain rice, chilli, cayenne pepper, tomatoes, stock and wine. Bring to the boil. Reduce the heat and simmer for 10 minutes until the rice is tender but still firm to the bite.
Add the prawns and cook, stirring occasionally, for 5 minutes, until the prawns have turned opaque. Spoon into large warmed bowls. Scatter with coriander or parsley and serve with crusty bread, if liked.