2 tbspolive oil6rainbow silverbeet stalks, leaves coarsely torn, stalks thinly sliced, reserve separately1leek, thinly sliced1garlic clove, finely chopped1 tspfennel seeds½ tspdried chilli flakesFinelygrated rind and juice of 1½ lemons220 gmorganic brown rice 1.25 litres(5 cups) chicken stock, warmed1/3 cup eachcoarsely chopped oregano and flat-leaf parsley, plus extra to serve4eggs, at room temperature120 gmGreek feta, coarsely crumbledTo serve:extra-virgin olive oil and bread (optional)
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.
Meanwhile, soft-boil eggs in a saucepan of boiling water (6 minutes), drain, quickly peel under cold running water and tear in half.
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.