You will need to cook 25 g (1 oz) of uncooked wild rice in boiling water for about 30 minutes to get this quantity.
20 g (¾ oz) butter
1 leek, white part only, halved lengthways and finely sliced
2 tablespoons pine nuts
1 tablespoon shredded basil
4 tablespoons crème fraîche or sour cream
50 g (1¾ oz/¼ cup) cooked wild rice/long-grain rice blend
pinch of freshly grated nutmeg
2 zucchini (courgettes)
1. Heat the butter in a small frying pan over low heat. Add the leek and cook without browning for 2–3 minutes. Stir in the pine nuts, basil, crème fraîche and rice, and cook for 5 minutes. If the mixture becomes dry, add a little hot water. Add the nutmeg and season well with salt and freshly ground black pepper.
2. Halve the zucchini lengthways and scoop out the seeds using a teaspoon or melon baller. Season lightly with salt then spoon the filling into the cavities, piling it up.
3. Arrange the zucchini in a large steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and simmer for 6–8 minutes, or until tender. Serve immediately.