Crispy rice ring with spiced squash, sautéed kale, and lemon feta cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a 9-inch ring or savarin pan with a little of the olive oil.

2. 2

   In a bowl, mix the cooked and chilled jasmine rice with the egg, grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Press the mixture firmly into the pan to form an even ring.

3. 3

   Place the pan on a baking sheet and bake the rice ring for 25 minutes at 220 °C / 425 °F, or until firm and golden around the edges.

4. 4

   Meanwhile, toss the cubed squash with 1 tablespoon olive oil, smoked paprika, ground cumin, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 20 to 25 minutes at 220 °C / 425 °F, stirring once, until tender and caramelized.

5. 5

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped garlic and cook for 30 seconds. Add the kale, a pinch of salt, and a little black pepper, then sauté for 3 to 4 minutes until wilted but still vibrant.

6. 6

   In a small bowl, mix the crumbled feta, Greek yogurt, lemon zest, 2 tablespoons lemon juice, and honey until smooth and creamy.

7. 7

   Lightly toast the pumpkin seeds in a dry skillet for 2 to 3 minutes over medium heat, stirring often, until fragrant.

8. 8

   Remove the rice ring from the oven and let it rest for 5 minutes. Carefully unmold onto a large serving plate.

9. 9

   Fill the center and top of the ring with the sautéed kale and roasted squash. Spoon the lemon feta cream over the top and finish with the toasted pumpkin seeds.

10. 10

    Serve immediately while warm to enjoy the contrast of crispy rice, spiced squash, savory kale, and cool creamy topping.