Christmas wild rice wreath with roasted squash, seared halloumi and rosemary cranberry sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a large baking sheet with parchment paper.

2. 2

   Place the wild rice and brown rice blend in a pot with the water and 4 g (3/4 tsp) of the salt. Bring to a boil, reduce the heat, cover, and cook for 40-45 minutes until tender and the wild rice grains split open. Drain if needed and let it rest covered for 5 minutes.

3. 3

   While the rice cooks, toss the squash, red onion, 30 ml (2 tbsp) olive oil, smoked paprika, cinnamon, 2 g (1/2 tsp) black pepper, and 2 g (1/2 tsp) salt on the baking sheet. Roast for 25-30 minutes at 220°C / 425°F, stirring halfway, until the squash is tender and browned at the edges.

4. 4

   In a small saucepan, combine the cranberries, honey, balsamic vinegar, half of the chopped rosemary, 60 ml (1/4 cup) water, and the butter. Cook over medium heat for 8-10 minutes, stirring, until the cranberries burst and the sauce is glossy and lightly thickened. Set aside.

5. 5

   Pat the halloumi dry with paper towels. Heat a large skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Sear the halloumi for 1-2 minutes per side until golden. Transfer to a plate.

6. 6

   Transfer the cooked rice to a large bowl and mix it with two-thirds of the roasted squash, two-thirds of the roasted onion, half of the pecans, the remaining chopped rosemary, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper.

7. 7

   Place a small glass or ramekin in the center of a round platter or oven-safe tray. Shape the rice mixture around it, pressing gently to form an even wreath. Remove the glass from the center.

8. 8

   Arrange the remaining roasted squash and onion on top, tuck in the seared halloumi slices, and bake the wreath for 10 minutes at 200°C / 400°F so it heats through and sets its shape.

9. 9

   Remove from the oven and finish with the rosemary cranberry sauce, the remaining pecans, and the fresh parsley. Serve hot.