Makes: about 15
TO DRINK: Nuts add a certain richness that asks for a wooded sauvignon; enjoy with Bellingham Maverick Wooded Sauvignon Blanc 2005
Baby marrow rolls stuffed with nutty wild rice
Heat 300ml water in a pot and cook 100g wild rice. Drain and stir in 100g finely chopped mixed cashew nuts and walnuts, 50ml cubed feta and 20ml olive oil, and season to taste. Thinly slice 2 large baby marrows lengthwise and roll to form a tube. Secure with cocktail sticks. Place on a serving dish and fill with the wild rice mixture. Drizzle with olive oil and season. Sprinkle with nuts and serve.