110g/3½oz brown rice, rinsed
1 tbsp olive oil
1 tbsp gralic infused oil
2 tsp smoked paprika
1 tsp white wine vinegar
2 free-range eggs
50g/2oz chopped spinach
1 tsp chopped parsley
1 tsp chopped chives
60g/2oz feta, crumbled
1 lemon, juice only
sea salt and freshly ground black pepper
Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside.
Place a little olive oil in a small pan, and stir through the smoked paprika.
Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar.
Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes.
Place the cooked rice in a large bowl, add the chopped spinach and garlic infused oil, then mix to combine.
Spoon the mixture into two serving bowls and top with the poached eggs, herbs and crumbles of feta. Add lemon juice, salt and pepper to taste.
Recipe adapted from: Good Food