Braised rainbow silverbeet with brown rice, feta and egg

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 6 rainbow silverbeet stalks, leaves coarsely torn, stalks thinly sliced, reserve separately
  • 1 leek, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 tsp fennel seeds
  • ½ tsp dried chilli flakes
  • Finely grated rind and juice of 1½ lemons
  • 220 gm organic brown rice
  • 1.25 litres (5 cups) chicken stock, warmed
  • 1/3 cup each coarsely chopped oregano and flat-leaf parsley, plus extra to serve
  • 4 eggs, at room temperature
  • 120 gm Greek feta, coarsely crumbled
  • To serve: extra-virgin olive oil and bread (optional)
01   Heat olive oil in a saucepan over medium-high heat, add silverbeet stalks, leek, garlic, fennel seeds, chilli and lemon rind, season to taste and stir occasionally until leek is tender (4-5 minutes). Add rice, stir to coat, then add hot stock, cover with a lid and bring to the boil. Remove lid, reduce heat to medium and simmer until rice is just tender (12-15 minutes). Add silverbeet leaves and herbs, stir until leaves are wilted, then stir in lemon juice, season to taste and set aside.
02   Meanwhile, soft-boil eggs in a saucepan of boiling water (6 minutes), drain, quickly peel under cold running water and tear in half.
03   Divide silverbeet mixture among bowls, scatter with feta and extra herbs, top with egg, drizzle with extra-virgin olive oil, season to taste and serve hot with bread.

Topics:

BROWN RICE, MAIN, MODERN AUSTRALIAN, FETA, FAST, SILVERBEET, EGG

Recipe:

EMMA KNOWLES

Photography:

JAMES MOFFATT

Styling:

RHIANNE CONTRERAS AND EMMA KNOWLES

FEATURED IN

May 2013

May 2013

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