Fast Recipes

Braised rainbow silverbeet with brown rice, feta and egg

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

By Emma Knowles
  • 30 mins cooking
  • Serves 4
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Braised rainbow silverbeet with brown rice, feta and egg
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.


  • 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)


  • 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.