Name: Braised rainbow silverbeet with brown rice, feta and egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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)

Braised rainbow silverbeet with brown rice, feta and egg

Australian Gourmet Traveller fast recipe for braised rainbow silverbeet with brown rice, feta and egg.

Serves 4

Cook

30M

If you need to get a meal on the table quick-smart, use organic brown rice as we have here – it cooks far more quickly than ordinary brown rice.

Ingredients

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)

Method

Main

1.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.

2.Meanwhile, soft-boil eggs in a saucepan of boiling water (6 minutes), drain, quickly peel under cold running water and tear in half.

3.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.

Styling by Emma Knowles

Styling by Rhianne Contreras