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Braised rainbow silverbeet with brown rice, feta and egg

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2013

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